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Creamy Chicken Poblano Pepper Soup


  • 6-6 " corn tortillas
  • 2 Tbsp. flour
  • 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. salt and pepper
  • 2 Tbsp. oil
  • 1/2 c. diced onions
  • 1/2 c. poblano peppers diced, plus more for garnish
  • 1/2 tsp. garlic chopped
  • 2 Tbsp. butter
  • 3 c. chicken stock
  • 1/2 c. Half & Half
  • 1 c. roasted or cooked chicken or more
  • 1/2 c. Monterey Jack Cheese
  • sour cream optional for garnish
  • chopped avocado optional for garnish
  • Cut 3 of the tortillas into thin strips and fry in oil until crisp. Drain and reserve for garnish.


  1. Cut the 3 tortillas into pieces; place in food processor and process until fine crumbs. Add the flour, chili powder, cumin, salt and pepper.Blend to the consistency of cornmeal.
  2. Place oil in large pot over medium high heat. Add the onion, 1/2 cup poblano pepper and garlic. Saute until onion is clean. Add butter and let melt. Add the tortilla-flour mixture to the pan and mix to form a roux. Cook this for 4-5 minutes, stirring with a whisk. Do not let the mixture burn.
  3. While stirring slowly, add stock, scraping down the sides and bottom often. Add the Half & Half. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool.
  4. Add the chicken to the cooling soup. When ready to serve, rewarm gently. Ladle the soup into bowls and top with shredded cheese, diced poblano peppers and some tortilla strips. Sour cream and chopped avocado would also make a great garnish.
  5. Makes 6 servings.