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Loading...| 3 corn tortillas | |
| 2 tablespoons all-purpose flour | |
| 1/2 teaspoon chili powder | |
| 1 teaspoon ground cumin | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon ground black pepper | |
| 2 tablespoons vegetable oil | |
| 1/2 cup chopped onion | |
| 1/2 cup fresh poblano chile pepper , seeded and minced | |
| 1/2 teaspoon minced garlic | |
| 2 tablespoons margarine | |
| 2 cups chicken stock | |
| 1/2 cup half-and-half | |
| 1/8 cup cooked and chopped chicken | |
| 1/2 cup shredded Monterey Jack cheese | |
| 1/2 cup fresh poblano chile pepper , seeded and chopped | |
| 6 corn tortillas , cut into strips and toasted for garnish |
| 1. | Preheat oven to 375°F. Cut tortillas into thin strips and place on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until crispy. |
| 2. | In a small bowl, combine flour, chili powder, cumin, salt, and black pepper. Stir to mix well. |
| 3. | In a large saucepan or soup pot, heat vegetable oil over medium heat. Add onion, poblano pepper, and garlic, and cook for 5-7 minutes, or until vegetables are tender. |
| 4. | Add margarine to the saucepan and stir to melt. |
| 5. | Add the spice mixture and stir until combined with the vegetables. |
| 6. | Slowly whisk in chicken stock, and bring to a simmer. |
| 7. | Reduce heat to low and stir in the half-and-half and cooked chicken. |
| 8. | Add Monterey Jack cheese and poblano pepper to the soup, and stir until cheese is melted and soup is warmed through. |
| 9. | Serve soup in bowls topped with tortilla strips as garnish. |
This soup is creamy and cheesy, with a mild heat from the poblano peppers.
It is easy to make and great for a quick weeknight dinner.
This soup is rich and high in calories and fat.
It should be enjoyed in moderation as part of a balanced diet.
The peppers in this soup are a good source of vitamin C, which supports immune function and skin health.
Monterey Jack cheese is a good source of calcium, which is important for bone health and muscle function.
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