Creamy roasted poblano chile soup with fresh cilantro and chunks of avocado, served topped with shredded Monterey Jack cheese, green onions and tortilla strips.
4 (6-inch) corn tortillas
Extra virgin olive oil (or vegetable oil)
2 poblano chili peppers
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons butter or margarine
4 (13.75-ounce) cans chicken broth
2 (28-ounce) cans crushed tomatoes
2 (8-ounce) cans tomato sauce
2 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon oregano leaves
3 large avocados, pitted, peeled and chopped
1/4 cup chopped fresh cilantro leaves
Monterey Jack shredded cheese for accompaniment
Chopped green onions for accompaniment
- Brush tortilla on both sides with oil and cut into thin strips. Bake tortilla strips on a baking sheet at 350°F (175°C) for 10 minutes or until crisp, stirring once or twice. Set aside.
- Bake peppers on an aluminum foil-lined baking sheet at 500°F (260°C) for 20 minutes or until skin is blistered. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 20 minutes to loosen skins. Peel peppers, removing and discarding stems and seeds. Chop peppers.
- In a Dutch oven melt butter over medium heat and sauté onion and garlic until softened, about 3 minutes. Add chopped pepper, broth, tomatoes, and tomato sauce.
- Bring mixture to a boil. Reduce heat, and simmer 1 hour, stirring often. Stir in fajita seasoning.
- Process one-fourth of mixture in a blender until smooth, stopping to scrape down sides. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Transfer mixture to a large saucepan; keep warm. Repeat procedure three times. Stir in avocado and cilantro. Serve immediately, and sprinkle each serving with cheese, green onions, and tortilla strips.
Makes 6 to 8 servings.