Recipe by DailyInspiration
This recipe appeared in the Houston Chronicle years ago and was submitted by a local restaurant, Cavanagh's, in Webster, Texas (a suburb of Houston).
Top Review by sofie-a-toast
This was tasty and different, like a mexican chowder. Because I'm vegetarian, I used corn and black beans instead of chicken and it worked well. Next time I'll omit the extra salt.
- 3 corn tortillas, more for garnish
- 2 tablespoons flour
- 1⁄2 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons canola oil
- 1⁄2 cup onion, finely diced
- 1⁄2 cup poblano pepper, finely diced
- 1⁄2 teaspoon garlic, chopped
- 2 tablespoons butter
- 3 cups chicken stock
- 1⁄2 cup half-and-half
- 1⁄2 cup cooked chicken, chopped
- 1⁄2 cup monterey jack cheese, shredded
Directions See How It's Made
- Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal.
- Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear.
- Add butter and let melt.
- Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whip. Do not let mixture burn.
- While stirring, slowly add stock, scraping down sides and bottom often.
- Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil.
- Turn off heat and let cool.
- Add chicken before serving. Top each serving with shredded cheese and tortilla strips.