Creamy Chicken Poblano Soup
This Chicken Poblano Soup recipe is a creamy soup with a little kick from fresh poblano peppers and chili powder.
Ingredients
- 3 six inch corn tortillas
- 2 Tb all purpose flour
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tb vegetable oil
- 1/2 cup chopped onion
- 1/2 cup fresh poblano peppers seeded and minced
- 2 to 3 cloves garlic
- 2 Tb butter
- 2 cups chicken stock
- 1/2 cup half and half or cream
- 1/4 cup cooked and chopped chicken more if you likeI usually use two chicken breasts.
Instructions
- In large stock pot, heat 1 Tb olive oil and sear the chicken until nice and brown on both sides, remove from pan and set aside.
- I use my food processor 3 different times. First, I process the corn tortillas until texture of corn meal and then add the flour and spices and process a couple times to mix. Transfer to another bowl and set aside.
- Second, add coarse chopped onion, poblano, and garlic to processor and process until finely chopped.
- In the large pot you browned the chicken in, add another Tablespoon of oil and add the onion mixture and allow to cook for seven to ten minutes.
- To the pot add butter and cook till melted. Now add the flour mixture. You’re making a roux at this point. Cook it, stirring constantly so it doesn’t burn but making sure to cook the flour well, and achieve some good browning.
- Next, add the stock and cream to the roux and cook until it simmers. Allow to simmer about ten minutes.
- While it’s simmering, I put the chicken in the processor and pulse several times until chicken is chopped. When soup is done simmering, remove from heat and stir the chicken in. You can serve with shredded Monterey Jack cheese and chips. Top with cilantro if you like.