Restaurant-Style Cheesy Poblano Pepper Soup

1. 1

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

2. 2

   In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. Add the butter or margarine and allow it to melt. Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do not let it burn.)

3. 3

   While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.)

4. 4

   Turn off heat and allow soup to cool slightly. Stir in the chicken before serving. Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.

* Per serving · 4 servings · Values may vary.