CREAMY CHICKEN POBLANO SOUP

Creamy Chicken Poblano Soup image

Provided by Rebecca McCright

Time 35m

Number Of Ingredients 17

1 lb chicken, cooked and chopped
1 c onions, chopped
1 1/2 c poblano peppers, finely chopped (about 2 peppers)
2 clove garlic, minced
1/4 c vegetable oil
6 corn tortillas, cut into 1 inch pieces
1/4 c flour
1 tsp chili powder
2 tsp ground cumin
4 Tbsp butter
6 c chicken broth
1 1/2 c half and half
1 can(s) white hominy, undrained (30 ounces)
OPTIONAL TOPPINGS
1 avocado, diced
1/2 c grape tomatoes, halved
1 c mexican-blend cheese, shredded

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.