- 3 (6 inch) corn tortillas
- 2 tablespoons all-purpose flour
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup fresh poblano chile pepper, seeded and minced
- 1/2 teaspoon minced garlic
- 2 tablespoons margarine
- 2 cups chicken stock
- 1/2 cup half-and-half
- 1/8 cup cooked and chopped chicken
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup fresh poblano chile pepper, seeded and chopped
- 6 (6 inch) corn tortillas, cut into strips and toasted for garnish
- 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.
- 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.)
- 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.)
- 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.