Recipe Restaurant-Style Cheesy Poblano Pepper Soup (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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