30 Minute Mexican Chicken Corn Soup

Ingredients

• 2 tablespoons oil
• 1 onion (chopped)
• 1 jalapeño chili (chopped, fresh or frozen*)
• 1 cup red bell pepper and/or mild green chili peppers** (fresh or frozen)
• 2 cloves garlic (chopped)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt (to taste (you'll need up to 2 teaspoons of using homemade, unsalted broth))
• 1/2 teaspoon black pepper
• 2 tablespoons flour, (or cornstarch or potato starch)
• 3 cups chicken broth (or 4 cups if you'd prefer all broth and no milk)
• 2 cups corn kernels (fresh or frozen)
• 2 cups cooked chopped chicken ((or 1 pound of boneless chicken breasts, cubed))
• 1 cup milk, (half-and-half, or coconut milk)
• 1 to 1½ cups cheese (jack, cheddar, cojita, or queso fresco)
• 2 to 3 tablespoons sliced pickled jalapeños
• 1 lime (sliced in wedges)

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