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.
|Serving Size: 1 Serving (167g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 111 (58%)|
|Amt Per Serving||% DV|
|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 %|
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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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