CREAMY CHICKEN POBLANO SOUP
My family loves taco soup, so I have been looking for a Mexican-style chicken soup that they would love just as much. This was a hit! Being a gluten-free family, I use garbanzo flour instead of wheat flour.
Provided by Rebecca McCright
Categories Cream Soups
Time 35m
Number Of Ingredients 17
Steps:
- 1. Put tortillas, chili powder, cumin, and salt in food processor. Process until the consistency of cornmeal.
- 2. Heat vegetable oil in a large stockpot. Saute onions, peppers, and garlic until onions are transparent. Add butter and let it melt.
- 3. Add processed tortillas and cook 4-5 min, stirring constantly.
- 4. Slowly add chicken broth and blend tortilla mixture until smooth.
- 5. Add half and half, chicken, and hominy. Simmer 10 minutes. Do not allow to boil.
- 6. Serve over crushed tortilla chips. Top with desired toppings.
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