This is a very delicious soup (like a tortilla soup). My daughter sent this recipe and I have made it often. ----Tina Guest (giving credit to)This is the name that appears on the Poblano Soup recipe.
1/2 cup diced poblano pepper (about 1 pepper)
8 tsp. corn tortillas (about 3 small tortillas), (I use 3 tortillas)
2 Tbsp. flour
2 tsp. cumin
1/4-1/2 tsp. Cayenne pepper if you like a kick! (optional)
salt and pepper to taste
1/2 cup diced onion
1/2 tsp. garlic
2 Tbsp. butter
3 cups chicken broth or stock
1/2 cup half and half
1/2 cup diced chicken, cooked
Monterey Jack Cheese, grated
2 Tbsp. vegetable oil
In blender combine tortillas (cut up), flour, garlic and seasonings. Blend until corn meal consistency. In skillet, heat oil and add onion and pepper. Saute until onions are transparent. Add butter and tortilla mixture. Cook 5 minutes to cook flour, careful NOT to burn. Add stock, chicken and 1/2 and 1/2. Do Not Boil. Serve in bowls adding tortilla chips and cheese.
I do not use 1/2 &1/2. I do, however use more chicken and stock.
Get great reviews on this recipe. Enjoy.