Poblano peppers are a mild Mexican pepper very dear to Mexican people. This soup showcases them beautifully! It 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. But in the gastronomic Mexican archive since the early days of the Spanish colonial era. It’s fast, easy and filling. Add more chicken for a heartier version.
• 3 (6 inch) corn tortillas, (tortillas de maiz) plus more for garnish
• 2 tablespoons flour (harina de trigo)
• 1/2 teaspoon chili powder (I use chile indio or chile ancho with NO lime added)
• 1 teaspoon ground cumin (comino)
• 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 (ajo)
• 2 tablespoons butter (mantequilla)
• 3 cups chicken broth (caldo de pollo)
• 1/2 cup half-and-half (media crema)
• 2 ounces cooked chicken, chopped (1/4 cup)
• 1/2 cup shredded manchego or monterrey jack cheese
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 it burn. While stirring, slowly (and I do mean 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.
Cut tortillas into narrow strips and fry in a little oil in a skillet.
Add chicken before serving and give it a good stir.
Top each serving with shredded cheese, diced poblano pepper and tortilla strips.
Serves: 8 persons
Calories: 160 per serving (depending on the amount of cheese used)
Recipe contributed by Mexican Caribbean Today – Local News Coverage for the Mexican Caribbean Today and media content is written by Cynthia Nolan and Armando Elizalde, from Playa del Carmen, Quintana Roo. http://www.mexicancaribbeantoday.com.