Cavanagh’s cream of poblano soup


3 6″ corn tortillas, + more for garnish
2 tbsp flour
1/2 tsp chili powder
1 tbsp cumin
1/2 tsp each: salt and black pepper
2 tbsp canola oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, + more for garnish
1/2 tsp chopped garlic
2 tbsp butter
3 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted chicken, chopped
1/2 cup shredded monterey jack

How to prepare

Cut 3 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. Saut

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