Creamy Poblano Soup

Ingredients

• 10 (6 inch)  corn tortillas

• 6 tablespoons flour
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1 onion, coarsely chopped
• 5 poblano chiles or pasilla chilies, coarsely chopped seeds removed
• 1 jalapeno, cut into chunks
• 1 1/2 teaspoons garlic, minced
• 3 slices butter
• 3-5 lbs chicken breasts
• 4 chicken bouillon cubes
• 1-2 cup carrot, coarsely chopped
• 1-2 cup celery, coarsely chopped
• 2 cups half-and-half
• monterey jack cheese
• tortilla chips

Directions

1. 1

   In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.

2. 2

   While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.

3. 3

   Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.

4. 4

   Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.

5. 5

   Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.

6. 6

   Stir in remaining chicken stock and whisk until smooth. Add half-and-half.

7. 7

   Shred chicken and add to crock pot.

8. 8

   Warm in crock pot (do not let it boil) for at least two hours.

9. 9

   Serve with cheese chips and sour cream.

10. 10

    Leftovers freeze well.