Restaurant-style Cheesy Poblano Pepper Soup

Ingredients

• Servings: 8
• 3 (6 inch) corn tortillas
• 2 tablespoons all-purpose flour
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup fresh poblano chile pepper, seeded and minced
• 1/2 teaspoon minced garlic
• 2 tablespoons margarine
• 2 cups chicken stock
• 1/2 cup half-and-half
• 1/8 cup cooked and chopped chicken
• 1/2 cup shredded monterey jack cheese
• 1/2 cup fresh poblano chile pepper, seeded and chopped
• 6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• cut the corn tortillas into ninths, place into a food processor and chop until fine. add the flour, chili powder, cumin, salt and pepper. blend until tortillas become the consistency of cornmeal. set aside.
• in a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. add the butter or margarine and allow it to melt. add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (note: do not let it burn.)
• while stirring, slowly add the chicken stock. make sure to scrape the sides and bottom of the pot. add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (note: do not let soup come to a hard boil.)
• turn off heat and allow soup to cool slightly. stir in the chicken before serving. top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.