Cavanagh's cream of poblano soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | (6-inch) corn tortillas, plus more for garnish | |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Chili powder |
| 1 | tablespoon | Cumin (ground cominos) |
| ½ | teaspoon | Each: salt and black pepper |
| 2 | tablespoons | Canola oil |
| ½ | cup | Finely diced onion |
| ½ | cup | Finely diced poblano pepper, plus more for garnish |
| ½ | teaspoon | Chopped garlic |
| 2 | tablespoons | Butter |
| 3 | cups | Chicken stock |
| ½ | cup | Half-and-half |
| ⅛ | cup | Roasted chicken (about 1 oz.), chopped |
| ½ | cup | Shredded Monterey Jack cheese |
Directions
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, ½ 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 **