Adem's Poblano Stew

* Corn Tortillas, 3 tortilla, medium (approx 6" dia) (remove)
* Flour, whole grain, .125 cup (remove)
* Chili powder, 1 tsp (remove)
* *Cumin seed, 1 tbsp (remove)
* Salt, 1 tsp (remove)
* Pepper, black, .5 tsp (remove)
* Olive Oil, 2 tbsp (remove)
* Onions, raw, .5 cup, chopped (remove)
* Serrano Peppers, .5 cup, chopped (remove)
* Garlic, .5 tsp (remove)
* Butter, salted, 1 tbsp (remove)
* Swanson Chicken Broth 99% Fat Free, 3 cup (remove)
* Half and Half Cream, .5 cup (remove)
* Turkey breast meat, 1 ounce(s) (remove)
* Monterey Cheese, .5 cup, shredded (remove)

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, 1/2 cup 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 to 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 to 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, diced poblano pepper and tortilla strips.



Number of Servings: 4

Recipe submitted by SparkPeople user CALITOMUTIGER.