Directions:
- Cut 3 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, poblano pepper and garlic. Saute until onion is clear.
- Add butter and let melt.
- Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whip. Do not let mixture burn.
- While stirring, slowly add stock, scraping down sides and bottom often.
- Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil.
- Turn off heat and let cool.
- Add chicken before serving. Top each serving with shredded cheese and tortilla strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.51 Kcal (1045 kJ) | ||
| Calories from fat | 155.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 27% | |
|---|---|---|---|
| Cholesterol | 35.45mg | 12% | |
| Sodium | 498.9mg | 21% | |
| Potassium | 238.02mg | 5% | |
| Total Carbs | 14.65g | 5% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 10.13g | 20% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 155.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 138.34 Kcal (579 kJ) | ||
| Calories from fat | 86.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.6g | 27% | |
|---|---|---|---|
| Cholesterol | 19.65mg | 12% | |
| Sodium | 276.61mg | 21% | |
| Potassium | 131.97mg | 5% | |
| Total Carbs | 8.12g | 5% | |
| Sugars | 1.53g | 11% | |
| Dietary Fiber | 0.79g | 6% | |
| Protein | 5.62g | 20% | |
| Vitamin C | 7.1mg | 21% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 3% | |
| Calcium | 86mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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