Creamy Poblano Soup

19 ingredients
10 steps

Ingredients

  • 10 (6 inch) corn tortillas
  • 6 tablespoons flour
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1 onion, coarsely chopped
  • 5 poblano chiles or 5 pasilla chilies, coarsely chopped seeds removed
  • 1 jalapeno, cut into chunks
  • 1 1/2 teaspoons garlic, minced
  • 3 slices butter
  • 3 -5 lbs chicken breasts
  • 4 chicken bouillon cubes
  • 1 -2 cup carrot, coarsely chopped
  • 1 -2 cup celery, coarsely chopped
  • 2 cups half-and-half
  • monterey jack cheese
  • tortilla chips

Directions

  1. 1
    In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
  2. 2
    While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
  3. 3
    Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
  4. 4
    Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
  5. 5
    Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
  6. 6
    Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
  7. 7
    Shred chicken and add to crock pot.
  8. 8
    Warm in crock pot (do not let it boil) for at least two hours.
  9. 9
    Serve with cheese chips and sour cream.
  10. 10
    Leftovers freeze well.

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