Chile Poblano Cream Soup
- 3 ounces butter
- 1 onion, sliced
- 1 can poblano peppers
- 2 cups chicken stock
- 1 tablespoon cilantro
- 1 cup cream
- 8 ounces jack cheese, cut into cubes
- 3 corn tortillas, cut into squares and fried
- Melt the butter and fry the onion; add the poblano peppers and fry a little.
Let cool, then blend with the chicken stock and cilantro. Heat mixture and season
with garlic salt and flavoring.
- Add the cream and serve very hot with cheese and small totopos.