Cream Of Poblano Soup

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 (6 inch) corn tortillas, plus more for garnish
• 2 tablespoons flour
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1/2 cup finely diced onion
• 1/2 cup finely diced poblano pepper, plus more for garnish
• 1/2 teaspoon minced garlic
• 2 tablespoons butter
• 3 cups chicken broth
• 1/2 cup half-and-half
• 2 ounces cooked chicken, chopped (1/4 cup)
• 1/2 cup shredded monterey jack cheese

Recipe

• 1 cut three tortillas into ninths; place in food processor and chop until fine.
• 2 add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
• 3 place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
• 4 add butter and let it melt.
• 5 add tortilla-flour mixture to the pan and mix to form a roux.
• 6 cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
• 7 while stirring, slowly add broth, scraping down sides and bottom often.
• 8 add half and half, bring to a slow simmer and cook 7-10 minutes.
• 9 do not let soup come to a hard boil.
• 10 turn off heat and let cool a bit.
• 11 add chicken before serving.
• 12 top each serving with shredded cheese, diced poblano pepper and tortillas strips.