Summer Corn and Chipotle Chicken Soup

posted in: food | 0

I love trying new recipes, especially with in-season ingredients, and having them be winners.  I started with a recipe off of BrownEyedBaker – you guys need to go check her out if you already don’t get her blogs!

I made a few changes, and hubs said he wouldn’t change a thing!

1/2 vidalia onion, chopped

1 EACH red and green pepper, chopped

2 cloves garlic, minced

1 chipotle in adobe sauce, chopped (just one pepper)


1 tsp cumin

1/2 tsp EACH oregano and french thyme

2 cups chicken broth

2 cups milk

1 cup half and half

6 red potatoes, diced finely

3 cups shredded cheddar cheese

2 cups diced chooked chicken

3 ears of corn (just kernels)

1 can cream corn

1/2 tsp adobe sauce (from chili)


Saute first ingredients and spices in evoo.  Then add up through cheese and let simmer until potatoes are done (about 15 minutes).  Then add the rest.  Serve until warmed through.

Serve with tortilla chips and a squeeze of lime!