Roasted Poblano Soup

Cooler weather is a great time for soups!  Try this one tonight!

Roasted Poblano Soup

Ingredients

3 Six inch corn tortillas

2 Tbsp. Flour

1/2 tsp. Chili Powder

1 tsp. Cumin

1/2 tsp. Salt

1/2 tsp. Pepper

2 Tbsp. Canola Oil

1/2 Cup Chopped Onion

1/2 Cup Roasted Poblano Pepper (seeded)

1/2 tsp. Garlic

2 Tbsp. Butter

3 Cups Chicken stock

1/2 Cup Cream or half and half

1/2 Cup Shredded chicken (optional)

Roast your Poblano Peppers by coating them with a little olive oil and salt and pepper and cook at 350 for around 12 minutes or until pepper skin is browned a bit.  Allow to cool and then roughly chop and set aside.  Cut corn tortillas into strips and place in a food processor or blender.  Add flour, cumin, chili powder, salt and pepper.  Pulse to corn meal consistency and set aside.  Place oil in stock pot or heavy pot.  Saute onion until clear along with poblano peppers and garlic.  Add butter and let melt.  Add tortilla mixture to form a roux.  Slowly add your chicken stock and whisk in until warmed.  Carefully, a little at a time as the soup will be hot and could burn,  pour soup mixture back into blender or processor to liquefy setting.  Process all of the soup mixture until there are no chunks of onion or peppers.  Bring soup back to stove and warm.  Slowly add cream and whisk in.  Bring soup to boil while you whisk and then simmer for 8 minutes more.  If you would like, you can serve your soup as is or add shredded chicken to the soup.  Top with shredded Monterrey Jack cheese, tortilla strips, and sour cream.