Cheesy Chicken Soup With Roasted Corn and Green Chilies

This is a lightened recipe adapted from Dairy Hollow House Soup Cookbook. It sounds complicated but it's not when you're doing it. Hope someone gives it a try!

• Ready In: 25 mins
• Serves: 3

Ingredients

• 2  cups  of well flavored  chicken stock
• 1 (14 ounce) can diced tomatoes with jalapenos
• 1  tablespoon butter
• 1  tablespoon  vegetable oil
• 1  medium onion, diced
• 1  cup  diced boneless chicken breast (apprx one large breast)
• 2 -3  fresh green chilies, seeds removed and diced or 1 (4 ounce) can diced green chilies
• 2  teaspoons cumin
• 2  teaspoons Mexican chili powder (i use penzey's medium)
• 1  teaspoon pepper
• 1⁄4 cup all-purpose flour
• 1  cup skim milk
• 6  ounces  reduced-fat Mexican cheese blend or 6  ounces reduced-fat sharp cheddar cheese
• 1⁄4 cup reduced-fat sour cream
• 1⁄2 cup  trader joe's roasted frozen corn (no need to defrost)
•  chopped fresh cilantro

Directions

1. In medium pot, bring chicken stock and tinned tomatoes to a boil -- turn down and let simmer covered.
2. In a large skillet, heat butter and oil. Add onions and brown for approx 3-4 minutes. Add chicken to brown. Add chilies and spices and stir to incorporate. Add ap flour and slowly add milk, stirring to incorporate.
3. Let cook for a few minutes until thickened and flour has been incorporated into sauce.
4. Ladle 1 cup of broth/tomato combo into the skillet and stir to thin a bit. Pour entire contents into soup pot and bring to a bare simmer, simmering for about 10 minutes.
5. Stir in cheese, corn and creme fraiche slowly incorporating so both combine into the broth.
6. Serve with chopped cilantro and tortilla chips, tobasco, rice etc. Texture of the soup should be velvety.not thick.