3 oz butter 1 onion,sliced 1 can HERDEZ Poblano peppers 2 cups chicken stock 1 tbsp cilantro 1 cup cream 8 oz jack cheese in cubes 3 corn tortillas, cut in squares and fried
Melt the butter and fry the onion; add the poblano chili and fry a little. Leave it to cool and blend with the chicken stock and cilantro. Heat it and season with garlic salt and flavoring Add the cream and serve very hot. Serve with cheese and small totopos.
Enjoy this delicious chile poblano cream soup Mexican recipe!