2 6″ corn tortillas
3 T. flour
1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 T. vegetable oil
1 onion, diced
1 poblano pepper, seeds and membrane removed, diced
1 jalapeno, seeds and membrane removed, diced
1 clove garlic, minced
4 T. unsalted butter
3 C. low sodium chicken broth
2 ears corn, kernels removed from the cob
1/4 C. sour cream

Shredded Monteray Jack or Cheddar Cheese
Avocado
Shredded chicken
Corn chips

Slice the tortillas into thin strips and place them in a food processor. Pulse until uniformly chopped. Add the flour, chili powder, cumin, salt and pepper. Process until it is the consistency of cornmeal. Heat oil in a stockpot over medium-high heat. Add the onion, poblano, jalapeno and garlic. Lower heat to medium and cook until the onion is transparent, 6-8 minutes. Add the tortilla mixture and stir until well combined. Add the butter, let it melt and stir to form a roux like paste. Cook 4-5 minutes stirring constantly. Do not let the mixture burn. Slowly add the half of the broth and stir until the paste is well incorporated. Add the remaining broth and raise the heat to bring the mixture to a boil. Add the corn, reduce the heat to medium-low and allow the mixture to come to a simmer. Add the sour cream and cook for 10 minutes, do not let the soup boil. Remove from heat and let cool slightly before serving. Garnish with cheese and/or avocado and add shredded chicken if desired.