*  Exported from  MasterCook  *

                          Cream Of Poblano Soup

Recipe By     : Cavanagh's Restaurant
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Corn tortillas (6")
   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            Chicken -- roasted & chopped
     1/2   c            Monterrey Jack -- shredded

  Cut the corn tortillas into 9ths, place in a food processor and
  chop until fine. Add flour, chili powder, cumin, salt, and pepper.
  Blend until the tortillas become the consistency of corn meal.
  
  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 cal, 11 g fat, 26 mg cholesterol, 591 mg sodium
  
  Recipe FROM: The Houston Chronicle


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