Creamy Chicken Poblano Soup
2 tbsp. oil or melted butter
1 medium yellow onion, chopped small
1 medium carrot, chopped
1 stalk celery, chopped
1/4 cup green bell pepper, chopped
2 large cloves garlic, minced
1/2 cup poblano chiles, chopped
1/2 cup tomatillos, husked, rinsed and chopped (or use another 1/2 cup poblanos)
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper, freshly ground
3 tbsp. all-purpose flour
2 tbsp. masa harina
4 cups chicken stock
1 25-oz. can hominy with liquid
1/2 cup half and half
3 cups chicken, cooked and cubed
1/4 cup cilantro, chopped
1 cup baby spinach, chopped
Heat oil or butter in large saucepan. Add onion, carrot, celery and bell pepper, sprinkle with a pinch of salt and a grind of pepper and sauté for a few minutes. Add garlic and stir till fragrant, about 30 seconds. Stir in tomatillos, poblanos and bell pepper, along with chili powder and cumin.
Add flour and masa harina; cook and stir for a couple minutes, till it looks sticky. Add chicken stock, hominy with liquid and another pinch of salt; stir well. Bring to a boil, reduce to a simmer and cook, uncovered 10 minutes, stirring occasionally.
Stir chicken, half and half and spinach into soup. Cook till warmed through, about 10 minutes.
Taste and adjust seasoning. Stir in cilantro and serve.
17 carbs/serving based on a 10-oz. serving.