Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 ts Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
2 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted chopped chicken
1/2 c Monterrey Jack cheese,
(shredded)

Cut the corn tortillas into ninths, place in a food processor and chop
until fine. Add flour, chili powder, cumin, salt and pepper. Blend
until the tortillas become the consisitency of cornmeal.

Place the canola oil in a stockpot on medium-high heat. Add onions,
peppers and garlic. Saute until onions are clear. Add butter and let
melt. Add tortilla-flour mixture to the pan and mix to form a roux,
stirring with a wire whip. Do not let it burn. While stirring,
slowly add the chicken stock. Make sure to scrape the sides and
bottom. Add the half-and-half. Bring to a slow simmer and cook for 7
to 10 minutes. Do not let soup come to a hard boil. Turn off heat and
let cool. Add the roasted chopped chicken meat to the stockpot before
serving. Top each serving with shredded Monterrey Jack cheese, diced
poblano pepper and crisply fried tortilla strips.

Per serving 181 calories, 11 grams fat, 26 milligrams cholesterol, 591
milligrams sodium.

Copy of recipe printed in the Houston Chronicle. Recipe from
Cavanagh's restaurant.

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