Instructions

• In your large pot, melt the 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
• Next, stir in the diced celery and diced carrots. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
• Add the diced green chiles to the pot, stirring to combine. Let them cook with the other ingredients for about 2 minutes, enhancing the flavor profile.
• Pour in the 6 cups of chicken broth and bring the mixture to a simmer.
• Add the chili powder, ground cumin, salt, and black pepper to taste. Stir well to incorporate all the seasonings.
• Once the soup is simmering, stir in the frozen sweet corn and shredded chicken. Allow the soup to simmer for an additional 10 minutes.
• In a small bowl, whisk together the all-purpose flour and heavy cream until smooth. Gradually add this mixture to the soup while stirring to avoid lumps. Continue to simmer for another 5-10 minutes until the soup thickens.
• Ladle the creamy soup into bowls and top with freshly grated cheddar cheese, a dollop of sour cream, chopped cilantro, broken tortilla chips, and diced green onions for added flavor and texture.