1 Chipotle peppers, diced plus 2 tsp Adobo sauce from 7 oz. can of Chipotle in Adobo
2 cups diced Yellow Potatoes (about 2 whole)
1 (14.75 oz.) can corn, drained
1 (14.75) can Creamed Corn
1 small Rotisserie Chicken, shredded, about 3–4 cups
2 cups milk
2 cups chicken broth
salt and pepper to taste
Cilantro and avocado to garnish
Instructions
In large Dutch Oven over medium heat sauté diced onion until soft, 7-8 minutes. Add garlic and continue sauteing for 2 more minutes. Add in diced Chipotle pepper, 2 teaspoons of Adobo sauce, potatoes, and can of drained corn (don’t add the creamed corn yet). Stir mixture in pot and cook for 5 minutes.
Remove half the mixture from the pot and transfer to a blender. Pulse mixture in blender until pureed and add back to the pot, stirring to combine.
Add in broth, milk and chicken and simmer for about 30 minutes until the potatoes are soft and flavors combine.
Season with salt and pepper to taste.
Serve warm and garnish with fresh cilantro and diced avocado.
