Cream of Poblano Soup

2 tablespoons butter
3 poblano peppers, roasted, peeled, seeded and diced
1/2 cup chopped onion
1/4 cup peeled, diced carrots
2 tablespoons all-purpose flour
4 cups water
2 cups chicken stock
3 /4 cup half-and-half
3 tablespoons finely chopped cilantro, divided
1 teaspoon salt
1 1/2 cups crushed fried tortilla strips
1 1/2 cups shredded Monterey Jack cheese
1/2 pound chorizo, cooked, drained and crumbled

Melt butter in heavy saucepan over medium heat. Add peppers, onion and
carrots. Saute until tender, about 5 minutes. Add flour and cook 5
minutes. Whisk in water and chicken stock; mix thoroughly and simmer 30
minutes.

Strain vegetables in colander, reserving liquid. Puree vegetables until
smooth. Return to saucepan with reserved liquid. Add half-and-half, 1
tablespoon cilantro and salt. Heat to a simmer; remove from heat. Ladle
soup into 6 bowls. Garnish each with 1/4 cup tortilla chips, 1/4 cup
cheese and 1 teaspoon each cilantro and chorizo. Makes 6 servings.