Ingredients
6 6 inch corn tortillas
4 T flour
2 t chili powder
2 t cumin
1 t salt
1 t pepper
4 T canola oil
1 c finely diced onion
1 c seeded & finely diced poblano pepper
1 t chopped garlic
4 T butter
6 c chicken stock
1 c half½
1 large can chicken finely chopped or shredded
Preparation
Cut 6 tortillas into ninths. Place in food processor w/ flour, chili, cumin, s&p - finely chop - think cornmeal consistency. Place oil in stockpot over medium high heat. Add onion, poblano pepper & 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 4-5 minutes, stirring constantly w/ wire whip - cannot let it burn. While stirring, slowly add chicken stock - scrape sides & bottom often - cannot let it burn. Add half& half. Bring to a slow simmer for 7-10 minutes. Do not let soup come to a hard boil. Turn off heat and let mixture cool a bit. Add chicken before serving. Top each serving w/ shredded cheese & tortilla strips or crumbles.
