Cavanagh's Cream of Poblano Soup (Cavanagh's Restaurant in Webster TX)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cavanagh's Cream of Poblano Soup (Cavanagh's Restaurant in Webster TX) calories by ingredient
Introduction
Original recipe calls for 1/8 cup chopped chicken, but we like it without it. We also substituted fat free half and half for regular half and half. Original recipe calls for 1/8 cup chopped chicken, but we like it without it. We also substituted fat free half and half for regular half and half.Number of Servings: 8
Ingredients
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3 6-inch corn tortills
2 Tbsp flour
1/2 tsp chili powder
1 tsp ground cumin/comino
1/2 tsp salt
1/2 tsp black pepper
1/2 cup finely diced onion
1/2 cup finely diced seeded fresh poblano pepper
2 Tbsp margarine
3 cups chicken broth
1/2 cup fat free half and half
Tips
Original recipe calls for diced fresh poblanos, Monterey Jack cheese, and fried tortilla strips as garnishes when serving. Soup is great even without the garnishes. Nutritional information does not include these optional garnishes.
Directions
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