I only use half the pepper in the soup, if I liked raw pepper, I could have garnished the soup with it, but I didn't. And I prefer tortilla chips, cheese and avocado for garnish.
You use the food processor to grind up some corn tortillas and flour to make the base for your roux. And since it was already dirty, I also used the food processor to blend the onions, poblano pepper and garlic, because I don't like chunks of pepper in my soup.I had some help on this step.
Oh, and I didn't have any regular chili powder, so I used chipotle chili powder, and it actually tasted better than when I made it with regular chili powder.
The final product looked a little something like this, except mine had a LOT more chicken in it, I used closer to 2 cups (although I didn't measure it), when my recipe called for like 1/2 cup. But I like my soups to be hearty.
Clinton does like the cream of poblano soup. And I have made it before, so his reaction isn't that entertaining. Although something weird happened this time, it was a lot thicker and there seemed to be less of it. Last time I made it we ate, we had left overs, and I took some to my grandmother. This time, I was scraping the bottom of the pot, just to feed 3 adults and a tiny person. Maybe I used more chicken stock last time, but I swear I thought I was following the recipe. Who knows.
3 ea Corn tortillas (6-inch)
2 tbsp Flour
1/2 tsp Chili powder [I used chipotle chili powder.]
1 tsp Cumin
1/2 tsp Salt
1/2 tsp Black pepper
2 tbsp Canola oil
1/2 cup Onion, finely diced
1/2 cup Poblano peppers, fine dice
1/2 tsp Garlic, minced
2 tbsp Butter
2 cup Chicken stock
1/2 cup Half-and-half
1/8 cup Roasted & chopped chicken [I used more like 2 cups of chicken, and I shredded it.]
1/2 cup Monterrey Jack cheese, shredded [We probably use a lot more cheese than this.]
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 consistency of cornmeal.
Place the canola oil in a stockpot on medium-high heat. Add onions, peppers and garlic. [I blend these so they aren't chunky.] Saute until onions are clear.