1 stick butter
4 tbsp. flour
2 bunches green onions, chopped
5 stalks celery, chopped
2 med. Bell peppers, chopped
3 tbsp. Polander's garlic
5 c. chicken broth
1/4 c. cilantro, chopped
1 (10 oz.) can mild green chili peppers with juice, chopped
3 (15 1/2 oz.) cans stewed or Cajun tomatoes, chopped med. with juice
3 (16 1/2 oz.) cream style corn, white or yellow
5 lbs. chicken thighs, baked & cubed
1 tsp. marjoram
1 tbsp. J.D.'s Vegetable Magic
1 tsp. Cajun seasoning
1/4 tsp. cayenne or Chinese red pepper
6 c. water
4 oz. regular sherry
1 lime, sliced thin (optional)

Bake the chicken in oven for 40 minutes at 400 degrees. Let cool. Remove skin and debone. Chop meat into cubes and set aside. Melt the butter and saute the green onions, celery, Bell peppers, garlic, for 3 minutes. Add flour to coat vegetables and blend well. Add 2 cups broth. Stir and cook two minutes. Add remaining broth. Bring to a boil. Cook 5 minutes. Reduce heat and add tomatoes, cilantro and seasonings. Cook on medium heat for 30 minutes. Add chicken, corn, chili peppers and water. Cook 10 minutes. Slice lime and place in soup with sherry. Cook 30 minutes.