Cream Of Poblano Soup

• 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

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 saute 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.

corn tortillas, flour, chili powder, ground cumin, salt, pepper, vegetable oil, onion, poblano pepper, garlic, butter, chicken broth, chicken, shredded monterey jack cheese

Taken from www.food.com/recipe/cream-of-poblano-soup-56270 (may not work)