Dinnertime: Chicken and Corn Chili

I didn't have the time (or free hands) to take photos of the cooking process, but I've added a photo from the website where I got the recipe.

This is a Food Network recipe, but I modified it a bit. It's a hearty, filling fall soup.

Via

 Ingredients

1 tablespoon extra virgin olive oil
1 large sweet onion, chopped
1 large jalapeno pepper - chopped (remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
4 small chicken breasts chopped (leave raw)

4-6 red potatoes, diced small
1 1/2 cups frozen corn, thawed

1/2 cup heavy cream
1/2 cup cheddar cheese

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the chopped jalapeno, green chiles and cumin, plus salt and pepper to taste, and cook, stirring, until the cumin is toasted, about 2 minutes. 

Stir in the chicken broth and potatoes. Bring to a boil and cook for 10 minutes. Reduce the heat to medium low and add the chicken, corn and cream and simmer, stirring occasionally, until thickened, about 15 minutes.

Serve with the cheese on top. Serves 4-6. Enjoy!