How to make it

  • Cut 3 tortillas into ninths.
  • Place in food processor w/ flour, chili, cumin, s&p - finely chop - think cornmeal consistency.
  • Place oil in stockpot over medium high heat.
  • Add onion, 1/2 c poblano pepper & garlic.
  • Saute until onion is clear.
  • Add butter and let melt.
  • Add tortilla-flour mixture to the pan and mix to form a roux.
  • Cook 4-5 minutes, stirring constantly w/ wire whip - cannot let it burn.
  • While stirring, slowly add chicken stock - scrape sides & bottom often - cannot let it burn.
  • Add half& half.
  • Bring to a slow simmer for 7-10 minutes.
  • Do not let soup come to a hard boil.
  • Turn off heat and let mixture cool a bit.
  • Add chicken before serving.
  • Top each serving w/ shredded cheese & tortilla strips or crumbles.

Reviews & Comments 5

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    " It was excellent "
    merlin ate it and said...
    This sounds like a superior recipe. Fit for a feast. I will try it this week.
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    " It was excellent "
    linebb956 ate it and said...
    I missed this when first posted... Having this week.. Thanks..
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Oh yeah.....This sounds incredible...:)
    Was this review helpful? Yes Flag
  • krumkake 11 years ago
    Oh man, does that sound good!!! Thank you for sharing this - we will definitely be making this this type of soup - smooth and with a nice "kick"...thanks - Krum
    Was this review helpful? Yes Flag
    " It was excellent "
    cookinggood ate it and said...
    Wow, what a great soup! I know I will love it.
    Was this review helpful? Yes Flag

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