Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 (6-inch) corn tortillas,
-plus more for garnish
2 tb Flour
1/2 ts Chili powder
1 tb Cumin (ground cominos)
1/2 ts Each: salt and black pepper
2 tb Canola oil
1/2 c Finely diced onion
1/2 c Finely diced poblano pepper,
-plus more for garnish
1/2 ts Chopped garlic
2 tb Butter
3 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted chicken (about 1
-oz.), chopped
1/2 c Shredded Monterey Jack
-cheese

Cut 3 tortillas into ninths, place in food processor and chop until
fine. Add flour, chili powder, cumin, salt and pepper. Blend to the
consistency of cornmeal. Place oil in stockpot over medium-high heat.
Add onion, 1/2 cup poblano pepper and garlic. Saute until onion is
clear. Add butter and let melt. Add tortilla-flour mixture to the pan
and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire
whip. Do not let mixture burn. While stirring, slowly add stock,
scraping down sides and bottom often. Add half-and-half. Bring to a
slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard
boil. Turn off heat and let cool. Add chicken before serving. Top
each serving with shredded cheese, diced poblano pepper and tortilla
strips. ** Houston Chronicle 8/2/95 **

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