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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soups 8 Servings

INGREDIENTS

3 Corn tortillas, 6-inch
2 T Flour
1/2 t Chili powder
1 t Cumin
1/2 t Salt
1/2 t Black pepper
2 T Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 t Garlic, minced
2 T Butter
2 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted & chopped chicken
1/2 c Monterrey Jack cheese
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 119
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 11.7mg
Sodium: 248.5mg
Potassium: 112.2mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 1.4g
Protein: 3.4g


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