Cream Of Poblano Soup Recette

Escape to Old Mexico with this creamy and flavorful Poblano Pepper Soup! This rich and satisfying recipe, originally from Cavanaugh's Restaurant in Webster, Texas (featured in a 1995 newspaper food section), showcases the mild heat and deliciousness of poblano peppers. A comforting classic, perfect for a chilly evening or a taste of authentic Mexican cuisine.

Préparation 25 min

Cuisson 55 min

Calories 160.8 kcal

Protéines 13g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Fat

25g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Bisques Cream Soups Soups Stews Vegetables Mexican Food Processor Blender Stove Top Peppers Equipment Small Appliance

Questions fréquentes

Combien de temps faut-il pour préparer Cream Of Poblano Soup ?

Cream Of Poblano Soup prend environ 80 minutes du début à la fin — environ 25 minutes de préparation et 55 minutes de cuisson.

Combien de calories contient Cream Of Poblano Soup ?

Cream Of Poblano Soup contient environ 160.8 calories par portion, avec environ 13 g de protéines, 2 g de glucides et 17 g de lipides.

De quels ingrédients ai-je besoin pour Cream Of Poblano Soup ?

Les principaux ingrédients de Cream Of Poblano Soup sont Corn Tortillas, Flour, Chili Powder, Ground Cumin, Salt, Pepper. Consultez la liste complète avec les quantités ci-dessus.