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 **

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