Restaurant-Style Cheesy Poblano Pepper Soup Best Family Recipes

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Restaurant-Style Cheesy Poblano Pepper Soup

"This scrumptious soup is quite similar to ones observed in widely recognized restaurants. Hope you like spicy!"

Ingredients :

• three (6 inch) corn tortillas
• 2 tablespoons all-cause flour
• half of teaspoon chili powder
• 1 teaspoon floor cumin
• 1/2 teaspoon salt
• 1/2 teaspoon floor black pepper
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• half cup fresh poblano chile pepper, seeded and minced
• half of teaspoon minced garlic
• 2 tablespoons margarine
• 2 cups bird inventory
• 1/2 cup 1/2-and-half of
• 1/8 cup cooked and chopped hen
• 1/2 cup shredded Monterey Jack cheese
• half of cup sparkling 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, vicinity right into a meals processor and chop till high-quality. Add the flour, chili powder, cumin, salt and pepper. Blend until tortillas become the consistency of cornmeal. Set apart.
• In a big pot over medium heat, combine the oil, onion, half cup poblano chile peppers and garlic and saute for 5 mins, or until onions are translucent. Add the butter or margarine and permit it to melt. Add the floor tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do now not let it burn.)
• While stirring, slowly add the chicken stock. Make positive to scrape the edges and backside of the pot. Add the 1/2-and-half, convey to a slow simmer and cook dinner for 7 to 10 mins. (Note: Do now not allow soup come to a hard boil.)
• Turn off heat and allow soup to chill slightly. Stir in the chicken before serving. Top every serving with the cheese, poblano chile peppers and tortilla strips for garnish.

Notes :

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