serves 8-10

3-4 chicken breast halves skin on [2-3 lbs.]
1 medium onion, diced
1-2 poblano peppers
1 8-oz. can mushrooms
1 15 oz. can whole kernel corn
2-3 cloves fresh garlic, minced
vegetable oil
creole seasoning
salt and pepper to taste
4 tbs cornstarch
4 14 oz. cans chicken broth
4 cups water
1-2 lbs Velveeta cheese, cubed
1/8 tsp. Colgin Worcestershire Sauce

Start by boiling the chicken and season with a
good amount of creole seasoning. Grill or broil
in oven until done 20-30 minutes. Set aside to
cool. Remove the skin and de-bone the chicken.
Chop the chicken into small pieces for soup.

Place poblano peppers in a oven boiler or on a
grill. You want to char the skin slightly cooking the flesh. Turn as needed to do all sides of the pepper. Don’t burn it, but don’t
worry about a little black skin. When done wrap
in a wet paper towel and seal inside a plastic
bag. Set aside for 5-10 minutes. Remove skin
and cut off stem and remove seeds. Dice flesh
of pepper.

Dice onions and mushrooms. Add to a non-stick
stockpot along with the peppers and butter,
saute until onions are clear and soft. Add garlic towards the end of this so as not to burn the garlic.

Add chicken, broth,water,Worcestershire and
corn to soup pot. Do not boil. Simmer on low
heat 5-10 minutes. Add cheese to pot and
simmer until melted. Do not boil. Stir
cornstarch into 1 cup of cold water until
dissolved. Add to the soup continuing to stir
through. Add some crushed black pepper,salt
and creole seasoning to taste at the end.