CREAM OF POBLANO SOUP
This recipe was provided many years ago to the Houston Chronicle newspaper by Cavanagh's Restaurant - now no longer in business.
Provided by Daily Inspiration S
Categories Cream Soups
Time 50m
Number Of Ingredients 15
Steps:
- 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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