Additional Ingredients Needed: The original recipe text embedded in the steps lists additional ingredients not in the main ingredient list: 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 fried crushed tortilla chips, 1 1/2 cups shredded Monterey Jack cheese, and 1/2 lb cooked, drained, and crumbled chorizo.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; the soup may thicken upon cooling, so add a splash of water or stock to reach desired consistency.

Substitutions: For a vegetarian version, omit the chorizo and use vegetable stock instead of chicken stock. You can substitute Monterey Jack with Pepper Jack for a spicier cheese option.

Tip: Roast fresh poblanos under a broiler or over an open flame until charred, then place in a covered bowl to steam. This makes peeling the skin off much easier.