Restaurant-Style Cheesy Poblano Pepper Soup Tasty Recipes

Cook and World

Monday, August 18, 2014

Restaurant-Style Cheesy Poblano Pepper Soup

"This delicious soup is quite similar to ones located in well known eating places. Hope you like spicy!"

Ingredients :

three (6 inch) corn tortillas
2 tablespoons all-motive flour
1/2 teaspoon chili powder
1 teaspoon floor cumin
half teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
half of cup chopped onion
half of cup fresh poblano chile pepper, seeded and minced
1/2 teaspoon minced garlic
2 tablespoons margarine
2 cups fowl inventory
half cup half-and-half of
1/eight cup cooked and chopped chicken
half cup shredded Monterey Jack cheese
half cup fresh poblano chile pepper, seeded and chopped
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Instructions :

Prep : 20M	Cook : 9M	Ready in : 40M

Cut the corn tortillas into ninths, place into a food processor and chop until best. Add the flour, chili powder, cumin, salt and pepper. Blend until tortillas turn out to be the consistency of cornmeal. Set aside.
In a big pot over medium warmth, integrate the oil, onion, half of cup poblano chile peppers and garlic and saute for five minutes, or till onions are translucent. Add the butter or margarine and permit it to melt. Add the ground tortilla aggregate to the pot and stir properly with a wire whip to shape a roux. (Note: Do now not allow it burn.)
While stirring, slowly add the chicken inventory. Make positive to scrape the sides and bottom of the pot. Add the 1/2-and-half, bring to a sluggish simmer and cook for 7 to 10 mins. (Note: Do now not let soup come to a hard boil.)
Turn off warmth and allow soup to cool barely. Stir within the bird earlier than serving. Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.

Notes :

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