07/27/2021
Ingredients
2 tbsp. butter
½ of a yellow onion, diced
½ of a red pepper, diced
4 cloves garlic, minced
1 tsp. salt
½ tsp. black pepper
1 tsp. cumin
¼ tsp. dried oregano
¼ tsp. dried thyme
2 tbsp. all-purpose flour
1½ c. whole milk or half & half
4 c. or (1) 32 oz. box chicken broth
1 chipotle chile in adobo, seeded and minced
2 tsp. adobo sauce (from chipotle chilies)
½ (4 oz.) can Hatch chilies
½ (14.5 oz.) can fire roasted diced tomatoes
5 medium size red potatoes, rinsed, peeled (optional) and cubed into 1″ chunks
2 c. fresh or frozen corn
2 c. cooked, diced chicken
1 c. medium-sharp cheddar cheese, grated
Garnishes:
Chopped cilantro
Grated cheddar cheese
Directions
In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.
