I experimented with a Poblano Soup recipe but changed it up a little and omg, it is so wonderful (ahem if I do say so myself).
First, I melted a 1/2 stick of butter (not margarine).
Then I added 1 cup of heavy cream, 2 cups half & half and 2 cups 2% milk. I whisked the milks into the butter. I then added 4 ounces of a Mexican white cheese (the soft kind that comes in a bottle). I also added 2 chicken boullion cubes and some cubed chicken (about 2 cups) and one can of corn (I used the extra crispy sweet corn).
While that was cooking, I put 1 Poblano pepper-less the seeds, into my food processor. I added (in the food processor) 2 green onions with the greens. 1 large Jalepeno pepper less the seeds. 2 cloves of garlic 1/2 cup chopped red onion, 1 cup chopped celery and blended all of these ingredients into almost a sauce. I added all the blended ingredients to my milk and chicken mixture. I then sliced another Poblano Pepper lengthwise and just removed the seeds then put it in the soup whole. I simmered for about 30 minutes. I topped it with slices of avocado and chedder cheese and it is just to die for.
I'm pretty proud of myself