Poblano (Pasilla) Soup

3-4 chicken breasts

4 bullion cubes

a few stalks of celery

a few carrots

10 cups water

10-6 in corn tortilla

6 Tbsp flour

1 ½ tsp chili powder

1 ½ tsp ground coriander

1 ½ tsp ground cumin

1 ½ tsp salt

1 ½ tsp pepper

(tip: make and freeze extra tortilla mixture for future use)

1 chopped onion

5 chopped poblano chilies, seeded

1 chopped jalapeno w/seeds

1 ½ tsp chopped garlic

oil

2 cups half & half or milk

Top With:

tortilla chips

sour cream

Monterey jack cheese

Boil 1^st set of ingredients until chicken is done. Blend corn tortilla set until it is the consistency of corn meal. Fry peppers and onion set with oil in a large pan until onion is clear and peppers are soft. Remove chicken from stock. Blend carrots and celery with onion and peppers and some stock until smooth. Put some butter in the pan and whisk corn tortilla mix and a few ladles of stock over med heat for 4 minutes. Add blended veggies and whisk until smooth. Put mixture and remaining stock in crock pot. Whisk in half and half. Shred Chicken and add to crock pot. Cook on low for a few hours. Serve with toppings.

(ripped off from rachel)