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cream of poblano soup

(2 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

This recipe was provided many years ago to the Houston Chronicle newspaper by Cavanagh's Restaurant - now no longer in business.

(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For cream of poblano soup

  • 3
    corn tortillas, more for garnish
  • 2 Tbsp
    flour
  • 1/2 tsp
    chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 2 Tbsp
    canola oil
  • 1/2 c
    onion, finely diced
  • 1/2 c
    poblano pepper, finely diced
  • 1/2 tsp
    garlic, finely chopped
  • 2 Tbsp
    butter
  • 3 c
    chicken stock
  • 1/2 c
    half and half
  • 1/2 c
    cooked chicken, chopped
  • 1/2 c
    monterey jack cheese, shredded

How To Make cream of poblano soup

  • 1
    Cut three tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistence of cornmeal.
  • 2
    Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear. Add butter and let it melt.
  • 3
    Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whisk. 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 7-10 minutes. Do not let soup come to a hard boil.
  • 4
    Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese and tortilla strips.
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