1 pound of cooked chicken diced
I can of cream of chicken soup
2 cans of cream of potato soup
1 can of creamed corm
1 can of yellow corn kernel
1 can of white hominy
½ cup of diced onion
½ cup diced bell pepper
½ cup diced celery
¼ cup of blackening seasoning
2 roasted poblano peppers
Roasted peppers:
Coat the peppers in olive oil and then place in a 400 degree oven for 20 minutes. Remove the peppers and let cool. Then peel the skin off the peppers and remove the seeds. Dice and set aside.
In a stock pot sauté your peppers onions and celery with the blackening season along with 2 tablespoons of butter. Cook until onions are translucent, or about 8 minutes. Once done add your cans of corn, hominy, and cream soups and simmer for 5 minutes. Next add 2 cans of milk, pour milk into empty corn can. Then add your diced roasted poblano peppers. Finally add your chicken and simmer for 2 to 3 hours. If you want it sooner, bring to a boil and then reduce heat and simmer for 30 minutes.
Enjoy!
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