1. Cut three tortillas into ninths; place in food processor and chop until fine. 2. Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal. 3. Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent. 4. Add butter and let it melt. 5. Add tortilla-flour mixture to the pan and mix to form a roux. 6. Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn. 7. While stirring, slowly add broth, scraping down sides and bottom often. 8. Add half and half, bring to a slow simmer and cook 7-10 minutes. 9. Do not let soup come to a hard boil. 10. Turn off heat and let cool a bit. 11. Add chicken before serving. 12. Top each serving with shredded cheese, diced poblano pepper and tortillas strips. ---------------------------------------------------------------------------
Nutrition
Ingredients
