How To make Cream Of Poblano Soup
3 ea Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 t Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
2 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted & chopped chicken
1/2 c Monterrey Jack cheese,
(shredded)
Cut the corn tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend until the tortillas become the consisitency of cornmeal. Place the canola oil in a stockpot on medium-high heat. Add onions, peppers and garlic. Saute until onions are clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux, stirring with a wire whip. Do not let it burn. While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom. Add the half-and-half. Bring to a slow simmer and cook for 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add the roasted chopped chicken meat to the stockpot before serving. Top each serving with shredded Monterrey Jack cheese, diced poblano pepper and crisply fried tortilla strips. Per serving 181 calories, 11 grams fat, 26 milligrams cholesterol, 591 milligrams sodium. Copy of recipe printed in the Houston Chronicle. Recipe from Cavanagh's restaurant.
How To make Cream Of Poblano Soup's Videos
THE BEST CHICKEN IN A CREAMY POBLANO SAUCE, it’s seriously super easy!!! | Pollo Con Rajas Y Crema
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best chicken in a creamy poblano sauce, its seriously so quick and easy to make, and lets not forget how delicious the sauce is!!! I use this sauce to make my Mexican lasagna, shredded chicken tostadas, and or green spaghetti, this sauce is just simple the best and its perfect to enjoy it in many chicken dishes! ????Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Try other recipes with my delicious creamy poblano sauce!!!!
Mexican lasagna
Green spaghetti
Ingredients:
2 lbs chicken
4 oz mushrooms
3/4 onion
Small can of sweet corn
2 chile poblanos
For the creamy poblano sauce:
3 chile poblanos
2 chile serrano (optional)
1/4 onion
1 garlic clove
Handful cilantro
1 cup crema mexican
3/4 cup chicken broth
4 oz cream cheese
2 tsp chicken bouillon
1 tsp black pepper
1 serving of love ????
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Recipes in Spanish :
Roasted Poblano Pepper Soup
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Creamy Poblano chile soup
One of the most comforting mexican soups you can cook, super easy and fast.
Roasted Poblano Soup Recipe - The Best Roasted Poblano Soup
Roasted Poblano Soup -In April last year, we were invited to our friends Mark & Julie Darnieder’s villa for a week in Puerto Vallarta, Mexico. Five couples sharing this beautiful spot. It was a spectacular setting and included a staff of 10. The staff included a bartender and a full-time chef, Jesus.
All of the meals were prepared from local ingredients and each dish was better than the previous one. I was particularly intrigued by the fresh, homemade soups (Tortilla, Gazpacho, etc). The recipe below for Roasted Poblano Soup. Chef Jesus gave me the recipe and he wrote down the ingredients with some very simple directions.
You can find this recipe at
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00:00 Start
01:00 Roast Poblanos
03:25 Peppers into the soup
03:55 Immersion Blender
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We're back! Cream of Poblano Soup, Episode 9: Keep La Villa Bonita Cooking!
We are back! A kidney stone won’t hold me back! Let's make a super delcious and healthy cream of chile poblano soup! Reserve. Support. Donate. Keep La Villa Bonita Cooking! Make your reservation with flexible open dates and a big discount or reserve with a deposit of only $500 USD per person. Reserve at bit.ly/keeplvbcooking Donate at gofundme All donations apply as a credit to future reservations, will help with basic expenses, and will keep our employees safe at home. Help Chef Ana keep her promise of an episode a day as we get through this time together!
Creamy Chicken Poblano Soup
Cooking with Jess- Episode 5