Ingredientes para Cream Of Poblano Soup
- 3 corn tortillas
- 1/4 cup all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 poblano peppers
- Garlic
- 2 tablespoons butter
- 6 cups chicken broth
- 1 1/2 cups half-and-half
- 2 cups cooked chicken
- 1 cup shredded Monterey Jack cheese
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Cómo preparar Cream Of Poblano Soup
- Preheat oven to 400°F (200°C). Roast 3 poblano peppers until skin is blackened, about 20-25 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and roughly chop the peppers.
- Cut 3 corn tortillas into 1/9 pieces. Add to a food processor with 1/4 cup all-purpose flour, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Process until it resembles coarse cornmeal.
- Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat. Add 1 medium onion, chopped, and 1/2 cup chopped roasted poblano peppers. Sauté until onion is translucent, about 5 minutes.
- Add 2 tablespoons butter to the pot and let it melt.
- Stir in the tortilla-flour mixture and cook, stirring constantly with a whisk, for 4-5 minutes to form a roux. Do not let it burn.
- Gradually whisk in 6 cups chicken broth, scraping down the sides and bottom of the pot.
- Add 1 1/2 cups heavy cream or half-and-half. Bring to a gentle simmer, reduce heat to low, and cook for 7-10 minutes. Do not boil.
- Remove from heat and let cool slightly. Stir in 2 cups cooked chicken, shredded or diced.
- Ladle soup into bowls. Top each serving with 1/4 cup shredded Monterey Jack cheese, 1 tablespoon diced roasted poblano peppers, and tortilla strips.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
3g
Fat
25g
Carbs
2g
