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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cream of Poblano Soup Recipe

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This recipe for Cream of Poblano Soup is from The Fedorchak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (6 inch) corn tortillas, plus more for garnish
2 tablespoons flour
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup finely diced onions
1/2 cup finely diced poblano peppers, plus more for garnish
1/2 teaspoon minced garlic
2 tablespoons butter
3 cups chicken broth
1/2 cup half-and-half
1/4 cup roasted chicken, chopped (about 2 oz.)
1/2 cup shredded Monterey jack cheese
Directions:
Directions:
Cut three tortillas into ninths; place in food processor and chop until fine.
Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
Add butter and let it melt.
Add tortilla-flour mixture to the pan and mix to form a roux.
Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
While stirring, slowly add broth, scraping down sides and bottom often.
Add half and half, bring to a slow simmer and cook 7-10 minutes.
Do not let soup come to a hard boil.
Turn off heat and let cool a bit.
Add chicken before serving.
Top each serving with shredded cheese, diced poblano pepper and tortillas strips.
Personal Notes:
Personal Notes:
I DOUBLE THIS RECIPE AND MAY FREEZE WHAT'S LEFT OVER.

 

 

 

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