Total Time
45mins
Prep 0 mins
Cook 45 mins

From Epicurious

Ingredients Nutrition

Directions

  1. In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute.
  2. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring.
  3. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup of broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.