Creamy, smoky, and comforting chicken corn chowder with queso-style richness.

1 tablespoon olive oil

1 yellow onion, chopped

4 cloves garlic, minced

2 poblano peppers, chopped

2 teaspoons ground cumin

1 teaspoon smoked paprika

Sea salt and black pepper, to taste

4 cups corn kernels

1 pound boneless, skinless chicken breasts

3 cups low-sodium broth

2 cups whole milk

4 ounces cream cheese, softened

2 cups red salsa

1/4 cup chipotle chilies in adobo, chopped

2 cups shredded cheddar cheese

1/2 cup fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

1. Heat oil and sauté onion, garlic, and poblano peppers until soft.

2. Stir in spices and cook briefly.

3. Add corn, chicken, and broth; simmer until chicken is cooked.

4. Blend part of the soup with salsa and chipotle chilies.

5. Shred chicken and return blended mixture to pot.

6. Stir in milk, cream cheese, and cheddar until melted.

7. Finish with cilantro and adjust consistency.

Adjust spice level by reducing or increasing chipotle chilies. Add milk to thin if needed.