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Prep Time: 35 Minutes Cook Time: 1800 Minutes |
Ready In: 1835 Minutes Servings: 6 |
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Dallas texas Ingredients:
2 chicken breasts |
2 tablespoons chicken soup base |
1 lb velveeta cheese |
1 cup sour cream |
2 poblano chiles |
4 cups milk |
sea salt |
1 tablespoon garlic powder |
fresh cracked pepper |
1/2 sweet onion |
2 cups roasted corn |
1 cup tomato, diced |
1 cup half-and-half cream |
Directions:
1. grill chicken breast and slice.
2. grill poblano peppers; remove skin,seeds , and stems.
3. sautee sweet onions.
4. roast corn.
5. in a large soup pot.
6. add:.
7. milk.
8. half and half.
9. chicken soup base.
10. velveta cheese.
11. sour cream.
12. onions.
13. garlic powder.
14. sea salt.
15. fresh cracked pepper.
16. cook unti cheese is melted.
17. then add:.
18. sliced chicken.
19. chopped poblano peppers.
20. roasted sweet corn.
21. tomato.
22. sour cream.
23. half and half.
24. simmer for 30 minute.
25. thicken to desired consistency.
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