1. Rinse the chicken breasts, pat dry, and brush with oil. 2. Season with salt and pepper. 3. Slice onion into rings 1/4 inch thick, but don't separate the rings. 4. Rinse the poblano pepper and pat dry. 5. Grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through. 6. Place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds. 7. Chop the onion, pepper and chicken into bite-size pieces. 8. Melt butter in a large heavy pot over low heat. 9. Saute garlic and mushrooms in the butter for 5 minutes or until softened. 10. Add the chicken, onions, pepper, corn and 2 cups of water. 11. Mix and simmer for 5 minutes. 12. Add cubed cheese and simmer until the cheese has melted. 13. DO NOT allow the soup to boil. 14. In a separate bowl, mix the cornstarch with 1/2 cup water. 15. Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup. 16. Cook over low heat until thickened, stirring constantly. ---------------------------------------------------------------------------
Nutrition
Ingredients
