In large skillet add diced onions, poblano peppers and 1 cup water. Sauté’ on medium heat covered until transparent.

Add remaining ingredients and stir. Cover and simmer on low heat for an additional 15 minutes.

Remove lid and check for tenderness.

Topping: combine all ingredients and whisk together until smooth.

In a soup bowl, place a hand full of corn chips on the bottom and ladle soup over chips. Spoon on a dollop of topping and sprinkle with daiya cheddar shreds and green onions and serve.