Sopa De Chiles Poblano

Course : Chicken
Serves: 12
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12 tortillas corn tortilla
1/2 cup mazola no stick corn oil
1/2 cup masa harina
8 1/4 cups low sodium chicken stock
24 medium poblano chile
1 cup sweet onion
1/3 cup unsalted butter
2 cups half and half
3/4 pound queso fresco
1/4 cup cilantro leaves

Preparation / Directions:

Cut tortillas into 1-inch triangles spray lightly with corn oil place onto a baking sheet in a single layer bake @ 400 degrees until browned remove from oven to cool on paper towels repeat with remaining tortillas, set aside combine masa and 1/4 cup stock mix well, cover, and set aside place chiles in salted water to soften for 60-90 minutes drain well combine chiles and minced onions in a food processor process to a smooth puree heat butter in a saucepan, over a medium flame add puree; heat and stir for 8-10 minutes stir in remaining chicken stock and simmer for 8-10 minutes stir in cream and remove from heat press masa mixture through a sieve into a medium bowl add a small amount of broth-mix to a smooth paste whisk masa mixture into broth season to taste with salt and white pepper place over a very low flame for at least 60 minutes and up to 4 hours, stirring often divide cheese between individual serving bowls ladle in broth garnish with tortilla points and cilantro leaves serve hot


Nutritional Information:

217 Calories (kcal); 13g Total Fat; (52% calories from fat); 7g Protein; 20g Carbohydrate; 38mg Cholesterol; 95mg Sodium

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