Instructions

• Place a large pot over medium heat and add the 2 tablespoons butter; melt the butter. Add the 1/2 large diced onion and the diced celery; sauté until the onion is translucent, about 5 minutes.
• Stir in the minced garlic and the drained diced green chiles; sauté 3 minutes.
• Pour in the 6 cups chicken broth, then add the 1/2 teaspoon chili powder, 1 teaspoon ground cumin, salt and black pepper to taste. Bring the soup to a boil.
• Cover the pot with a well-fitting lid, reduce the heat to maintain a simmer, and simmer 10–15 minutes.
• Remove the pot from the heat and use an immersion blender to puree the soup to your desired consistency; return the pot to medium heat after pureeing.
• Add the peeled, finely diced carrots and cook, stirring occasionally, until the carrots are softened, about 5 minutes.
• Stir in the 1 cup frozen sweet corn and the 2 cups shredded chicken; cook until heated through, about 2–3 minutes.
• In a small bowl, place the 1/4 cup all-purpose flour and slowly whisk in the 3/4 cup heavy cream until smooth and lump-free.
• Slowly pour the cream-and-flour mixture into the hot soup while stirring; continue to cook and stir until the soup thickens slightly, about 2–3 minutes.
• Taste and adjust seasoning with additional salt and black pepper, if needed.
• Serve hot and top each bowl as desired with freshly grated cheddar, a dollop of sour cream, chopped cilantro, broken tortilla chips, and diced green onions.