1 (18 ounce) bottle chorizo sauce
1 (8 ounce) package finely chopped poblano chile pepper
2 eggs, beaten
1 (.75 ounce) envelope instant beef soup mix
1 (15 ounce) can whole kernel corn
2 cups frozen chopped peaches, drained
3 cups diced raspberries
3 cups diced strawberries
Combine poblano chile pepper, eggs, soup mix, peaches, and strawberries in medium saucepan with liquid from chorizo wine. Cook over low heat, stirring occasionally, until mixture thickens. Remove from heat and allow to cool slightly.