Cavanagh's Cream of Poblano Soup (Cavanagh's Restaurant in Webster TX)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 6-inch corn tortills2 Tbsp flour1/2 tsp chili powder1 tsp ground cumin/comino1/2 tsp salt1/2 tsp black pepper1/2 cup finely diced onion1/2 cup finely diced seeded fresh poblano pepper2 Tbsp margarine3 cups chicken broth1/2 cup fat free half and half
Cut 3 tortillas into ninths, place in food processor and chop fine. Add flour, chili powder, cumin, salt, and black pepper. Blend to the consistency of cornmeal.
Place 2 Tbsp oil in stockpot over medium high heat. Add onion, poblano peppers, and garlic. Saute until onion is translucent. Add margarine and let melt. Add tortilla flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring constantly. Do not let mixture burn.
While stirring, slowly add chicken stock, scraping down sides and bottom often. Stir in half and half. Bring to a slow simmer and cook about 15 minutes. Do not let soup come to a hard boil. Stir frequently. Soup will thicken very slightly when ready.
Serving Size: 8 1/2-cup servings
Place 2 Tbsp oil in stockpot over medium high heat. Add onion, poblano peppers, and garlic. Saute until onion is translucent. Add margarine and let melt. Add tortilla flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring constantly. Do not let mixture burn.
While stirring, slowly add chicken stock, scraping down sides and bottom often. Stir in half and half. Bring to a slow simmer and cook about 15 minutes. Do not let soup come to a hard boil. Stir frequently. Soup will thicken very slightly when ready.
Serving Size: 8 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 70.0
- Total Fat: 3.2 g
- Cholesterol: 2.6 mg
- Sodium: 558.2 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
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