Restaurant-Style Cheesy Poblano Pepper Soup

Restaurant-Style Cheesy Poblano Pepper Soup

21
MARBALET 46

"This delicious soup is quite similar to ones found in well known restaurants. Hope you like spicy!"

Ingredients

40 m {{adjustedServings}} servings 168 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.)
  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.)
  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.
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Reviews

21
  1. 25 Ratings

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My husband and I made this and it came out super tasty. It was thick, but that was okay for us If you are like another reviewer and expect something not too thick, reduce the amount of flour a...

This was very tasty and we enjoyed it very much - rather "substantial" and filling. I took the advice of other reviewers and I used a good heaping 1/2 cup of the chopped peppers, and added more...

I have already made this 3 times. Be warned... you have to add WAY more liquid to it. I think I used about 8 cups of chicken broth last time. As a result I had to up the tortilla and flour mi...