Cream of Poblano Soup

Ingredients

• 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

Directions

1. 1

   Cut three tortillas into ninths; place in food processor and chop until fine.

2. 2

   Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.

3. 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. 4

   Add butter and let it melt.

5. 5

   Add tortilla-flour mixture to the pan and mix to form a roux.

6. 6

   Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.

7. 7

   While stirring, slowly add broth, scraping down sides and bottom often.

8. 8

   Add half and half, bring to a slow simmer and cook 7-10 minutes.

9. 9

   Do not let soup come to a hard boil.

10. 10

    Turn off heat and let cool a bit.

11. 11

    Add chicken before serving.

12. 12

    Top each serving with shredded cheese, diced poblano pepper and tortillas strips.