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Ingredients:
3 (6-inch) corn tortillas, plus more, for garnish
2 tbsp flour
1/2 tsp chili powder
1 tbsp cumin (ground cominos)
1/2 tsp each: salt and black pepper
2 tbsp canola oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, plus m, ore for garnish
1/2 tsp chopped garlic
2 tbsp butter
3 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted chicken (about 1 oz.), chop, ped
1/2 cup shredded monterey jack cheese
Instructions:
Cut 3 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. Saute until onion is
clear. Add butter and let melt. Add tortilla-flour mixture to the pan
and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire
whip. Do not let mixture burn. While stirring, slowly add stock,
scraping down sides and bottom often. Add half-and-half. Bring to a
slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard
boil. Turn off heat and let cool. Add chicken before serving. Top
each serving with shredded cheese, diced poblano pepper and tortilla
strips. ** Houston Chronicle 8/2/95 **
Servings: 8
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Cavanaghs Cream Of Poblano Soup Recipe brought to you by Mexican Recipes To-Go
