Restaurant-Style Cheesy Poblano Pepper Soup
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 tsp
Chili Powder1 tsp
Ground Cumin1 tsp
Salt1 tsp
Ground Black Pepper2 tbsps
Vegetable Oil1 cup
Onion (chopped)1 tsp
Garlic (minced)2 tbsps
Margarine2 cups
Chicken Stock1 cup
Half-And-HalfDirections:
1
Cut the corn tortillas into ninths, place into a food processor and chop until fine
2
Add the flour, chili powder, cumin, salt and pepper
3
Blend until tortillas become the consistency of cornmeal
4
Set aside
5
In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent
6
Add the butter or margarine and allow it to melt
7
Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux
8
(Note: Do not let it burn
9
) While stirring, slowly add the chicken stock
10
Make sure to scrape the sides and bottom of the pot
11
Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes
12
(Note: Do not let soup come to a hard boil
13
) Turn off heat and allow soup to cool slightly
14
Stir in the chicken before serving
15
Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish