Ingredient:

• 4 poblano peppers
• 3 cups reduced-sodium chicken broth, divided
• 1/4 cup butter
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour
• 2 cups cubed or shredded cooked chicken breast
• 1 can (15 ounces) whole kernel corn, drained
• 2 tablespoons minced fresh cilantro
• 1 pint half-and-half cream
• Sour cream, shredded cheese and fried tortilla strips, for serving