Poblano peppers are spicy, sure. But they are not too hot and make a wonderfully nuanced Poblano Soup.
- 2 (6 inch) corn tortillas, plus more for serving on the side
- 3 tablespoon flour
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon pepper
- 2 tablespoon vegetable oil
- 1 finely diced onion
- 1 finely diced poblano pepper, seeds and membranes removed
- 1 finely chopped jalapeno pepper, seeds and membranes removed (optional)
- 1 clove garlic, peeled and minced
- 4 tablespoon butter
- 3 cup chicken broth
- 2 ears raw corn on the cobb, cut into 1‑inch sections
- ¼ cup sour cream
- shredded monterey jack cheese
- 2 avocado, cut into cubes
- ¼ cup cooked chicken, shredded from bone (per person)
Slice the tortillas into thin ribbons then place them in a food processor. Pulse them until uniformly chopped, then add flour, chili powder, cumin, salt, and pepper. Blend continuously until it is the consistency of cornmeal.
Place oil in stockpot set over medium-high heat. Add onion, poblano pepper, jalapeno pepper (if using) and garlic. Turn heat down to medium and saute until the onion is transparent 6–8 minutes.
Add tortilla-flour mixture to the pan, stirring until well combined. Add butter and let it melt, then mix to form a roux-like chunky paste.
Cook 4–5 minutes stirring constantly with a whisk, you want to get out any raw flour taste. Do not let mixture burn.
Once a thick chunky paste has formed stir, slowly add half of the broth and scraping down sides and bottom as you work. After half of the broth has been added continue to stir until you are sure all dry ingredients are well incorporated. Add the remaining broth and raise the temperature to high and bring the soup to a boil.
Lower the heat to medium low and allow the soup to come to a simmer. Add the corn cob-ettes (if using) and cook them about 1–2 minutes. Add sour cream and cook an additional 7–10 minutes. But do not allow the soup come to a boil.
Turn off heat and let cool a bit. This soup is best served warm, but not hot.
Garnish with shredded cheese and avocado.
Serve the chicken on the side to be added to the bowl as each diner sees fit.