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3 medium onions, chopped
1 large russet (baking) potato
3 garlic cloves, minced
1/4 cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
2 roma tomatoes, diced
2 cups corn
1 cup shredded Monterey Jack cheese
1/2 a chipotle in adobo sauce, minced fine (about 1 teaspoon)
1-2 smoked (i.e. pre-cooked) chicken breasts, chopped.
In a soup pot, cook the onions in a few tablespoons of oil (I use olive oil, but whatever you like) over medium heat until softened. Peel and cut the potato into a very fine dice, preferably about 1/4 inch. Add potato and garlic to the pot and cook for 2-3 minutes. Stir in flour, and cook for another 2 minutes, stirring frequently. Whisk in broth and cream, and bring to a boil, still stirring. Add tomatoes, corn, Monterey Jack, chipotle, and chicken, and simmer for about 20 minutes, until potatoes are fully softened. For a more kid-friendly version, I just use about a tablespoon of the adobo sauce instead of an actual chipotle pepper.
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