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Monday, January 18, 2016

Restaurant-style Cheesy Poblano Pepper Soup

Ingredients

  • Servings: 8
  • 3 (6 inch) corn tortillas
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup fresh poblano chile pepper, seeded and minced
  • 1/2 teaspoon minced garlic
  • 2 tablespoons margarine
  • 2 cups chicken stock
  • 1/2 cup half-and-half
  • 1/8 cup cooked and chopped chicken
  • 1/2 cup shredded monterey jack cheese
  • 1/2 cup fresh poblano chile pepper, seeded and chopped
  • 6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • cut the corn tortillas into ninths, place into a food processor and chop until fine. add the flour, chili powder, cumin, salt and pepper. blend until tortillas become the consistency of cornmeal. set aside.
  • in a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. add the butter or margarine and allow it to melt. add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (note: do not let it burn.)
  • while stirring, slowly add the chicken stock. make sure to scrape the sides and bottom of the pot. add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (note: do not let soup come to a hard boil.)
  • turn off heat and allow soup to cool slightly. stir in the chicken before serving. top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.

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