Cream Of Poblano

• 6 6 inch corn tortillas
• 4 T flour
• 2 t chili powder
• 2 t cumin
• 1 t salt
• 1 t pepper
• 4 T canola oil
• 1 c finely diced onion
• 1 c seeded & finely diced poblano pepper
• 1 t chopped garlic
• 4 T butter
• 6 c chicken stock
• 1 c half&half
• 1 large can chicken finely chopped or shredded

1. Cut 6 tortillas into ninths.
2. Place in food processor w/ flour, chili, cumin, s&p - finely chop - think cornmeal consistency.
3. Place oil in stockpot over medium high heat.
4. Add onion, poblano pepper & garlic.
5. Saute until onion is clear.
6. Add butter and let melt.
7. Add tortilla-flour mixture to the pan and mix to form a roux.
8. Cook 4-5 minutes, stirring constantly w/ wire whip - cannot let it burn.
9. While stirring, slowly add chicken stock - scrape sides & bottom often - cannot let it burn.
10. Add half& half.
11. Bring to a slow simmer for 7-10 minutes.
12. Do not let soup come to a hard boil.
13. Turn off heat and let mixture cool a bit.
14. Add chicken before serving.
15. Top each serving w/ shredded cheese & tortilla strips or crumbles.

corn tortillas, flour, chili powder, cumin, salt, pepper, canola oil, onion, poblano pepper, garlic, t, chicken stock, chicken

Taken from www.epicurious.com/recipes/member/views/cream-of-poblano-50105765 (may not work)