Categories: chicken, main dish, soup

Ingredients

• 1 can chipotle chiles in adobo sauce
• 2 T butter
• 1 poblano pepper, seeded and finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 t ground cumin
• 1/2 t dried oregano
• 1/2 t dried thyme
• 6 cloves garlic, minced
• 2 T all-purpose flour
• 3 c whole milk
• 2 c chicken stock
• 6 small red potatoes, peeled and diced small
• 2 c shredded cheese
• 2 c diced, cooked chicken
• 1 can sweet corn, drained
• Juice from 1 lime (about 2 T)

Directions

1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later.

2. Melt the butter in a large stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.

3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.

4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.

5. Add the shredded cheese a handful at a time, stirring after each addition until the cheese is completely melted.

6. Finally, stir in the chicken, corn, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through.

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