I love this dish. It’s spicy and hearty. I usually make it a little thicker by adding more corn tortillas, and it makes a great dip for tortilla chips. It’s really the kind of meal I can just eat and eat.
The original recipe calls for chicken, which I just substituted for some pan-fried tofu.
Cream of Poblano Soup
Serves: 8
Ingredients:
6 corn tortillas, 6″ (original calls for 3, which makes it thinner)
2 tbsp flour
1/2 tsp 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
2 tbsp butter
2 cups vegetable stock
1/2 cup half-and-half
Pan-fried tofu
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 consistency of cornmeal.
Place the canola oil in a stockpot on medium-high heat. Add onions and peppers. 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 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.
Serve with tofu, cheese, diced poblano pepper, and crisply fried tortilla strips or tortilla chips. Or a variety of your choice.
I just made this with some substantial variations & i love it. I added a small sweet potato which I sauteed with the onions and peppers. I did a half-hearted roasting of the peppers on a gas burner, used 4 tortillas, probably about twice as much stock, and a little less cream. I used olive oil in place of canola and butter. Added juice from a small lime right before adding the cream.
If the soup had been lousy i couldn’t have blamed you, but since it came out good – thanks for the inspiration! I’m going to garnish it with some fresh cilantro and maybe a slice of avocado. Left out the cheese – A small dollop of sour cream would look nice!
@Kim — Sounds like some fun changes. I might have to try a few myself. Glad you found some inspiration and had a great meal.
Erica,
This is a gret resource and I cannot wait to begin trying some of the recipes that you have on your site…very cool!
Thank you for turning me onto one of your obvious passions…let’s see if I become a Tofu champion chef!
Steve
@Steve — I’m glad you found my blog useful to help your adventures with tofu. You’ll have to let me know how it turns out.