debthecook
Senior Cook
Ingredients:
3 each corn tortillas (6-inch)
2 tbsp flour
1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2 tbsp canola oil
1/2 cup onion, finely diced
1/2 cup poblano peppers, fine dice
1/2 tsp garlic, minced
2 tbsp butter
2 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted & chopped chicken
1/2 cup monterrey jack cheese,
1 (shredded)
Instructions:
Cut the corn tortillas into ninths, place in a food processor and chop
until fine. Add flour, chili powder, cumin, salt and pepper. Blend
until the tortillas become the consisitency of cornmeal.
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 calories, 11 grams fat, 26 milligrams cholesterol, 591
milligrams sodium.
Copy of recipe printed in the Houston Chronicle. Recipe from
Cavanagh's restaurant.
Servings: 8
3 each corn tortillas (6-inch)
2 tbsp flour
1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2 tbsp canola oil
1/2 cup onion, finely diced
1/2 cup poblano peppers, fine dice
1/2 tsp garlic, minced
2 tbsp butter
2 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted & chopped chicken
1/2 cup monterrey jack cheese,
1 (shredded)
Instructions:
Cut the corn tortillas into ninths, place in a food processor and chop
until fine. Add flour, chili powder, cumin, salt and pepper. Blend
until the tortillas become the consisitency of cornmeal.
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 calories, 11 grams fat, 26 milligrams cholesterol, 591
milligrams sodium.
Copy of recipe printed in the Houston Chronicle. Recipe from
Cavanagh's restaurant.
Servings: 8
