Recipe information
Yield
Makes about 8 cups
Ingredients
3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeñ:o chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
*available at Hispanic markets and some specialty foods shops
**available at some butcher shops and specialty foods shops
Preparation
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. 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. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
