Today's Mexican Saturday recipe is a quick, scrumptious and satisfying soup. Serve it as a first course or with cheese Taquitos for a wonderful main meal.
3 ounces butter
1 onion, diced
1 can poblano peppers, diced
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 in a medium saucepan and add the onion. Sauté until tender, add the poblano peppers and cook just a little. Let cool, then blend in the chicken stock and cilantro. Bring mixture to a low simmer and season with garlic salt if desired. Use a hand blender to puree into a cream consistency. Add the cream and the cheese and stir until cheese melts. Serve very hot with the small totopos (fried tortillas).