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Restaurant-Style Cheesy Poblano Pepper Soup

Restaurant-Style Cheesy Poblano Pepper Soup

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
MARBALET

MARBALET

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DEANYA
22

DEANYA

10/24/2005

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 and corn tortillas or add more stock. We added some mushrooms and canned corn when we added the chicken and those were really nice additions. I will defintely make this again, but next time I am going to roast and peel the poblanos since I think that will add a nice roasted flavor and remove the tough texture of the skin. Enjoy!

LovetoCook
15

LovetoCook

10/11/2006

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 chicken stock to thin the soup a bit as it cooked to get it to a not overly thick consistency. I also used closer to a cup of chopped chicken to make it even more of a meal. My only other comment is it makes a lot less than I expected: I do not know how Holly gets 9 servings from this unless they are very small. I would say you get more like four salad/cereal bowl sized servings, so you may want to double this recipe if you want more for seconds or leftovers.

tamraarruda
13

tamraarruda

1/10/2008

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 mixture, but just by a little. I garnish it with cheddar cheese, the tortilla strips, and also cilantro and green onions. Those garnishes make the flavor perfect, IMO. I am in love with this soup! It is really filling.

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