Chicken Tortilla Soup

I made this soup in an attempt to recreate the tortilla soup from Qdoba.  It's not the same, but it's still good.

Ingredients

1/4 bunch cilantro
3 cloves garlic
1/2 small onion
1 jalapeno
1/2 a poblano pepper
1 can tomatoes or equivalent amount fresh
4 cups chicken stock
1 tsp cumin
salt to taste
2 tbsp cornstarch or flour dissolved in 1 cup water
2 cups cooked chicken
shredded cheese (whatever kind you want)
crumbled tortilla chips

Step 1 Chop it up!

Clean the seeds and ribs from your jalapenos.  This can be done by slicing them lengthwise then running a knife or spoon along the inside.  The seeds and ribs are what carry the heat so if you would like to keep that heat you can skip the cleaning.  WASH YOUR HANDS AFTER HANDLING.  Rubbing your eyes with pepper hands is not fun.

For the poblano I only use the bottom half since the top half is full of seeds.  You can rip out the seeds if you prefer to use the whole pepper.

To obtain leaves only from the cilantro hold the bunch by the stalk, angle a knife away from you onto the leaves, and gentle scrape away.  It's a similar motion to peeling a carrot.

Rough chop the garlic, cilantro (leaves only), onion, and peppers then throw them all in a food processor or blender along with the tomatoes.

I like to run the food processor until everything is evenly combined and chopped finely.  If you prefer chunkier soup you don't have to grind everything to a pulp.