Creamy and hearty!
Cut three tortillas into ninths; place in food processor and chop until fine.
Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
Add butter and let it melt.
Add tortilla-flour mixture to the pan and mix to form a roux.
Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
While stirring, slowly add broth, scraping down sides and bottom often.
Add half and half, bring to a slow simmer and cook 7-10 minutes.
Add chicken before serving.
Top each serving with shredded cheese, diced poblano pepper and tortillas strips.
Do not let soup come to a hard boil.
Turn off heat and let cool a bit before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 192 | ||
Calories from Fat: 111 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 31.1mg | 10 % | |
Sodium 441.5mg | 15 % | |
Potassium 174mg | 5 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 12.1g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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