1 large poblano
1 T olive oil
1/2 large onion, sliced
4 cloves garlic, peeled
1 can corn (about 2 cups)
2 T flour
1 qt chicken stock
1 large chicken breast, cut into cubes
1 tsp salt
1 tsp black pepper
Roast the poblano under the broiler, turning as necessary until skin is blistered and blackened. Remove from broiler and put into a small paper bag to steam.
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until soft, about 10 minutes. Transfer the onions and garlic to a blender. Add corn, flour, and chicken stock. Puree the mixture, then return the mixture to the saucepan.
When the poblano is cool enough to handle, remove the skin, stem, and seeds and cut into 1/4-inch pieces. Add the poblano to the soup. Add salt and pepper.
In a separate frying pan, cook the chicken in your choice of oil until white, about 5 minutes. Add chicken to the soup and simmer until chicken is done, about 25 minutes.