cooking with crystal: Chipotle Chicken and Corn Chowder

This is my new FAVORITE soup.

It is seriously OUT. OF. THIS. WORLD.

and I'm usually not too crazy over soup.

I'm really picky, but I made this up the other night and I went back for seconds AND thirds.

and then the next day I had it for lunch!

I just couldn't get enough of the chipotle chiles mixed with the peppers and spices.

The potato made it a little hearty, but the corn and chicken balanced it out.

I seriously cannot wait to make this again!

INGREDIENTS:

1 can chipotle chiles in adobo sauce

2 tablespoons unsalted butter

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon dried thyme

6 cloves garlic, minced

2 tablespoons all-purpose flour

3 cups whole milk

2 cups chicken stock

6 small red potatoes, peeled and diced small

4 ounces Monterey Jack cheese, shredded (about 1 cup)

4 ounces Cheddar cheese, shredded (about 1 cup)

2 cups diced, cooked chicken

1 (30-ounce) can sweet corn, drained

1 (15-ounce) can cream-style corn

1 cup crushed tortilla chips

Juice from 1 lime (about 2 tablespoons)

Chopped cilantro, to garnish (optional)

DIRECTIONS:

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. You can save the remaining chiles and sauce for another use.

Melt the butter in a large Dutch oven or 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.

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.

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.

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

Finally, stir in the chicken, both cans of corn, the tortilla chips, 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. Serve immediately.

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.