Creamy Chicken Enchilada Soup

This is a recipe I came up with when I really wanted something similar to taco soup, but I had chicken to work with, and I was craving something creamy. I looked at several recipes, including one from Tiff. With a little tweaking and some hot and smoky peppers, I was able to satisfy my craving. The spiciness of the peppers is tempered by the rich creaminess of the corn. A touch of cilantro makes it extra special. Perfect soup for a chilly winter night.

• 3 TBS butter
• 1 TBS minced garlic
  
• 1/2 onion, chopped
• 1/4 cup flour
• 2 cups (one can) chicken broth
• 2 cups whole milk or 1/2 & 1/2
• 2 cups cooked chicken
  
• 1 can Rotel tomatoes (or 1 cup fresh salsa)
• 1 cans creamed corn (or 2 cups fresh)
• 1 TBS chipotle chilies, seeded & chopped
• 1 TBS jalapenos, chopped
• 1 tsp dried cilantro
• 1/2 tsp cumin
• 1/2 tsp chili powder
• S & P, to taste

Saute onion & garlic in butter. Add flour & stir till combined. Gradually add in chicken broth and continue stirring till smooth. Add in other ingredients and simmer on low for at least half an hour. Stir occasionally to keep corn from sticking. If you prefer it less spicy, green chilies work well here, also.

Serve with lots of shredded cheese, sour cream, fresh cilantro and tortilla chips.

Enjoy!
Em