½whole cannedchipotle chili in adobo sauce, minced finely (about 1 teaspoon)
1½whole (about 1 pound)boneless chicken breasts,skin and fat removed and meat cut into ½-inch dice
salt and freshly ground black pepper,to taste
Instructions
In a large saucepan, cook the onions in oil over moderate heat stirring, until softened, about 5 minutes. Add the potato, garlic and jalapeño and cook while stirring for about 1 minute.
Stir in the flour, and cook over moderately low heat, stirring for 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil, stirring constantly.
Add the tomatoes, corn, cheese, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of the remaining cup of broth to thin the soup to desired consistency, 20 minutes, or until the vegetables are tender.