Cavanagh's cream of poblano soup
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Cavanagh's cream of poblano soup
  Poblano    Mexican    Vegetables    Soups    Creams  
Last updated 6/12/2012 12:46:55 AM. Recipe ID 7417. Report a problem with this recipe.
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      Title: Cavanagh's cream of poblano soup
 Categories: Mexican, Soups, Vegetables, Best of 95
      Yield: 8 Servings
 
      3    (6-inch) corn tortillas,
           -plus more for garnish
      2 tb Flour
    1/2 ts Chili powder
      1 tb Cumin (ground cominos)
    1/2 ts Each: salt and black pepper
      2 tb Canola oil
    1/2 c  Finely diced onion
    1/2 c  Finely diced poblano pepper,
           -plus more for garnish
    1/2 ts Chopped garlic
      2 tb Butter
      3 c  Chicken stock
    1/2 c  Half-and-half
    1/8 c  Roasted chicken (about 1
           -oz.), chopped
    1/2 c  Shredded Monterey Jack
           -cheese
 
    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. Saute until onion is
  clear. Add butter and let melt. Add tortilla-flour mixture to the pan
  and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire
  whip. Do not let mixture burn. While stirring, slowly add stock,
  scraping down sides and bottom often. Add half-and-half. Bring to a
  slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard
  boil. Turn off heat and let cool. Add chicken before serving.  Top
  each serving with shredded cheese, diced poblano pepper and tortilla
  strips. ** Houston Chronicle 8/2/95 **
 




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Recipe ID 7417 (Apr 03, 2005)

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