Terry'S Tortilla Soup

• 3 lag cans of canned chicken or 3-4 Cups
• 1 can corn
• 1 can evaporated skim milk
• 3 cans or 6 Cups chicken stock
• 3 TBS flour
• 1 med onion, diced
• 1 clove garlic, minced
• 2 to 3 tsp cumin (to taste)
• 2 to 3 poblano peppers
• 12 oz jar of roasted red peppers
• 1 tsp grated lemon or orange peel
• few shakes of cayenne pepper
• cilantro (if desired)

1. Roast poblano peppers under broiler or on gas range top, turning as needed, until skin is blackened and blistered. Place peppers immediately into a sealed plastic bag until cool. Peel off outer skin and remove seeds and core. Place in a food processor, along with jar of roasted red peppers (undrained) and a bit of the stock (if needed), and process until mixture looks like confetti. Set aside.
2. In a large stock pot saute the onion in olive oil or butter until tender. Add garlic. Saute on low for ~ 1 minute more. Remove from heat and mix in the flour.
3. Return to heat, and gradually blend in the chicken stock and bring to a boil. Add pepper puree, cumin, milk, grated lemon or orange peal, undrained can of corn, canned chicken (undrained, or use chicken from roasted chicken), and reduce heat to simmer for 10 minutes.
4. Serve topped with shredded cheese and crushed tortilla chips.

chicken, corn, milk, chicken stock, flour, onion, clove garlic, cumin, peppers, red peppers, lemon, cayenne pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/terrys-tortilla-soup-52517251 (may not work)