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Source: Stop and Smell the Rosemary

Cream of Poblano Soup
This soup has an authentic Mexican flavor to it.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
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2 tablespoons unsalted butter
3 poblano chile pepper, roasted, peeled, seeded, and diced
1/2 cup onion, chopped
1/2 cup carrots, chopped
2 tablespoons all-purpose flour
4 cups water
2 cups chicken stock
3/4 cup half-and-half
1 tablespoon plus 2 tablespoons fresh cilantro, minced
1/2 teaspoon salt
1 1/2 cups tortilla chips, crushed
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
1/2 pound chorizo, (Mexican sausage), casings removed, crumbled, browned, and drained

Melt butter in a large saucepan. Add poblanos, onion, and carrots. Saute 5 minutes, or until vegetables are soft. Sprinkle with flour. Saute an additional 5 minutes. Whisk in water and chicken stock until blended. Simmer uncovered for 30 minutes. Transfer soup in batches to a blender or food processor. Process until smooth. Return to saucepan. Add half and half, 1 tablespoon cilantro, and salt. Heat to a simmer. Ladle soup into individual bowls. Top with tortilla chips, cheese, remaining 2 tablespoons cilantro, and chorizo.

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