Cream Of Poblano Soup Recipe

Name: Cream Of Poblano Soup
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

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.

Prep Time 25 mins

Cook Time 55 mins

Calories 160.8 kcal

Protein 13g

Rating 4.2 (14 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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