INGREDIENTS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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