Corn tortillas, flour and spices which have been combined in a food processor are used as a thickener in this flavorful chicken stock based soup with roasted Poblanos, chunks of chicken and half-and-half.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
168 Calories
Recipe Instructions
Step 1
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.
Step 2
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.)
Step 3
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.)
Step 4
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.
Ingredients
½ teaspoon salt
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons margarine
½ cup chopped onion
2 cups chicken stock
1 teaspoon ground cumin
½ cup shredded Monterey Jack cheese
½ teaspoon minced garlic
6 (6 inch) corn tortillas, cut into strips and toasted for garnish
½ cup half-and-half
½ teaspoon chili powder
3 (6 inch) corn tortillas
½ cup fresh poblano chile pepper, seeded and minced
⅛ cup cooked and chopped chicken
½ cup fresh poblano chile pepper, seeded and chopped
