This rich and creamy soup celebrates the earthy, slightly smoky flavor of roasted poblano peppers. The secret lies in the thickener: a roux made from finely ground corn tortillas, which adds a subtle sweetness and authentic texture that flour alone cannot achieve. Sauteed aromatics of onion and garlic form the base, while cumin and chili powder provide a gentle warmth. Finished with half-and-half and topped with tender chicken and sharp Monterey Jack cheese, this dish offers a comforting balance of heat and creaminess. It is an elegant yet rustic meal, perfect for chilly evenings or as a sophisticated starter for a Mexican-inspired feast.
Cavanagh’S Cream Of Poblano Soup
Description
This rich and creamy soup celebrates the earthy, slightly smoky flavor of roasted poblano peppers. The secret lies in the thickener: a roux made from finely ground corn tortillas, which adds a subtle sweetness and authentic texture that flour alone cannot achieve. Sauteed aromatics of onion and garlic form the base, while cumin and chili powder provide a gentle warmth. Finished with half-and-half and topped with tender chicken and sharp Monterey Jack cheese, this dish offers a comforting balance of heat and creaminess. It is an elegant yet rustic meal, perfect for chilly evenings or as a sophisticated starter for a Mexican-inspired feast.Ingredients
Directions
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Cut 3 corn tortillas into small pieces and pulse in a food processor until they resemble fine cornmeal.
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In a small bowl, combine the tortilla meal with flour, chili powder, cumin, salt, and black pepper.
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Heat canola oil in a large stockpot over medium-high heat.
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Add diced onion, poblano pepper, and garlic to the pot and sauté until the onions are translucent.
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Add butter to the pot and allow it to melt completely.
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Stir in the tortilla-flour spice mixture to form a roux, cooking for 4 to 5 minutes while whisking constantly to prevent burning.
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Slowly pour in the chicken stock while whisking vigorously to avoid lumps.
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Stir in the half-and-half and bring the soup to a gentle simmer.
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Simmer uncovered for 7 to 10 minutes, stirring occasionally, ensuring the soup does not boil vigorously.
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Remove from heat and let the soup cool slightly.
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Ladle into bowls and top with chopped roasted chicken, shredded Monterey Jack cheese, and additional diced poblano peppers.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 163.5kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 249.8mg11%
- Total Carbohydrate 21.7g8%
- Dietary Fiber 1.5g6%
- Sugars 0.3g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
