Cream Of Poblano Soup

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Poblano peppers are a mild mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old mexico! originally published in a 1995 newspaper food section, from cavanaugh's restaurant in webster, texas.

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Steps

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Cut three tortillas into ninths.

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Place in food processor and chop until fine.

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Add flour , chili powder , cumin , salt , and pepper.

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Blend to the consistency of cornmeal.

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Place oil in stockpot over medium high heat.

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Add onion , 1 / 2 cup poblano pepper , and garlic and saut until the onion is transparent.

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Add butter and let it melt.

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Add tortilla-flour mixture to the pan and mix to form a roux.

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Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.

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While stirring , slowly add broth , scraping down sides and bottom often.

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Add half and half , bring to a slow simmer and cook 7-10 minutes.

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Do not let soup come to a hard boil.

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Turn off heat and let cool a bit.

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Add chicken before serving.

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Top each serving with shredded cheese , diced poblano pepper and tortillas strips.

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Ingredients

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corn tortillas, flour, chili powder, ground cumin, salt, pepper, vegetable oil, onion, poblano pepper, garlic, butter, chicken broth, half-and-half, cooked chicken, monterey jack cheese