First, prepare the poblano peppers: Place them over the fire until they are completely burned and blackened on the outside. Then place them in a plastic bag and let them sweat for at least 15 minutes. Afterward, wash them and remove all the burnt skin, as well as the veins and seeds.
Once the peppers are ready, chop them finely.
Heat the olive oil in the pot where the soup will be prepared. Add the onion and cook until translucent. Then add the garlic and the pepper, and cook for 5 more minutes.
Then the broth is added and cooked for 10 minutes.
In a blender, blend the soup in small batches, strain it, and return it to the pot. Add the cream and season with salt and pepper.
Chill for at least 4 hours or up to 2 days before serving.
The tortillas are cut into strips and placed on a baking sheet, then baked at 150 degrees Celsius until crispy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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