Add poblano, onion and garlic to large oiled frying pan and sauté on high heat. Set aside when done.
Fry chicken chorizo, drain grease and set aside.
Melt butter in large soup kettle and mix in flour.
Slowly add about half the milk stirring constantly with a whisk. Add the Redi-Base, Green New Mexican Chile Powder and cumin. Continue stirring and bring to slow boil to thicken. Remove from heat. Continue stirring and add Monterey Jack Cheese. When melted, stir in remaining milk, cream, white beans and previously cooked ingredients.