Campbells Cream Of Poblano Soup Recipes Easy

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CREAM OF POBLANO SOUP



Cream of Poblano Soup image

Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas.

Provided by Leslie in Texas

Categories     Peppers

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

3 (6 inch) corn tortillas, plus more for garnish
2 tablespoons flour
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, plus more for garnish
1/2 teaspoon minced garlic
2 tablespoons butter
3 cups chicken broth
1/2 cup half-and-half
2 ounces cooked chicken, chopped (1/4 cup)
1/2 cup shredded monterey jack cheese

Steps:

  • Cut three tortillas into ninths; place in food processor and chop until fine.
  • Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
  • Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
  • Add butter and let it melt.
  • Add tortilla-flour mixture to the pan and mix to form a roux.
  • Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
  • While stirring, slowly add broth, scraping down sides and bottom often.
  • Add half and half, bring to a slow simmer and cook 7-10 minutes.
  • Do not let soup come to a hard boil.
  • Turn off heat and let cool a bit.
  • Add chicken before serving.
  • Top each serving with shredded cheese, diced poblano pepper and tortillas strips.

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