Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Butter
3 Poblano Peppers, roasted,
-peeled, seeded and diced
1/2 c Chopped onion
1/4 c Peeled, diced carrots
2 T All-purpose flour
4 c Water
2 c Chicken stock
3/4 c Half-and-half
3 T Finely chopped cilantro,
- divided
1 t Salt
1 1/2 c Fried, crushed tortilla
- chips
1 1/2 c Shredded Monterey Jack chees
1/2 lb Chorizo, cooked, drained and
Crumbled

Melt butter in heavy saucepan over medium heat. Add peppers, onion
and carrots and saute until tender, about 5 minutes. Add flour and
cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and
simmer 30 minutes. Strain vegetables in colander, reserving liquid.
Puree vegetables until smooth. Return to saucepan with reserved
liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a
simmer and remove from heat. Ladle soup into 6 bowls. Garnish each
with 1/4 cup tortilla chips,1/4 cup cheese and 1 teaspoon each
cilantro and chorizo. ** Houston Chronicle 7/27/94 **

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