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Cavanagh’S Cream Of Poblano Soup

Cavanagh's Cream of Poblano Soup recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 163.5
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
  • 3 (6-inch) corn tortillas,
Directions
  1. 1
    Cut 3 corn tortillas into small pieces and pulse in a food processor until they resemble fine cornmeal.
  2. 2
    In a small bowl, combine the tortilla meal with flour, chili powder, cumin, salt, and black pepper.
  3. 3
    Heat canola oil in a large stockpot over medium-high heat.
  4. 4
    Add diced onion, poblano pepper, and garlic to the pot and sauté until the onions are translucent.
  5. 5
    Add butter to the pot and allow it to melt completely.
  6. 6
    Stir in the tortilla-flour spice mixture to form a roux, cooking for 4 to 5 minutes while whisking constantly to prevent burning.
  7. 7
    Slowly pour in the chicken stock while whisking vigorously to avoid lumps.
  8. 8
    Stir in the half-and-half and bring the soup to a gentle simmer.
  9. 9
    Simmer uncovered for 7 to 10 minutes, stirring occasionally, ensuring the soup does not boil vigorously.
  10. 10
    Remove from heat and let the soup cool slightly.
  11. 11
    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.

Keywords: poblano, cream soup, corn tortilla, mexican soup, chicken soup, roasted pepper, cumin, comfort food, winter soup, monterey jack, roux, blended soup, spicy cream, vegetable base, dinner idea, smoky flavor, classic recipe, homestyle, appetizer, main course
Read it online: https://www.chefs-mate.com/recipe/cavanaghs-cream-of-poblano-soup/