About 1 3/4 gallon.
Combine chicken and Chorizo Mexican Sausage Blend mixing well and refrigerate 8 hours or overnight.
Using a very large pot, heat to medium heat. Add 1-1/2 sticks of the butter (reserving the rest for later in the recipe). To this add onions and sauté until they are translucent and limp. Add garlic and sauté 3 minutes. Then add poblano and carrots and sauté 4-5 minutes more. Then add the chicken broth, New Mexican red chile, corn, beans, cilantro, coriander and Mexican oregano.
Bring this to a low boil. Using the small (1t) side of a melon baller, take 1t scoops of the chicken and rap the handle on the edge of the pot, causing the meat to drop into the boiling liquid. When all of the meat has been added to the pot, bring the pot to a boil for 5 minutes. Remove from the heat and let cool a bit.
Meanwhile, in a small pot, melt the remaining stick of butter. When butter is simmering add the flour, stirring constantly. Let this simmer while stirring for 3 minutes to remove the raw flour flavor. Add the 2 cups of milk, 1/2 and 1/2 or cream, all at once. Stirring constantly, bring the mixture to a boil and let boil until it thickens. Pour this mixture into the second pot and stir well.
Taste for salt and add to your taste. Properly salted food brings out the other flavors.
Optional: serve with fresh chopped cilantro, avocado, sour cream, grated cheese, sliced green onions, crushed corn chips…or over cooked rice.