2cupsdiced or shredded bonelessskinless chicken breast
1cuppeeled and diced potatoes
Fresh Italian flat leaf parsley for garnishif desired
In a large pot (5 quart) heat olive oil over medium heat and add diced onion and carrots. Season with a pinch of salt. Cook, stirring often, for several minutes until translucent. Add garlic and cook for about a minute. Stir in green chiles, corn, creamed corn, chicken, potatoes and chicken broth. Bring to a boil and simmer until potatoes are cooked and fork tender; about 25-30 minutes. Turn off heat and stir in heavy cream and milk. Season with salt and pepper to taste. Garnish with chopped green onions and fresh parsley, if desired.
To thicken, if you desire, ladle about 1/2 cup of the broth in a small bowl and whisk in 2 tablespoons of flour. Once completely combined, pour this mixture into the soup. It will thicken in minutes upon standing.
*Instead of heavy cream and nonfat milk, you could replace with half & half, or use all heavy cream or all nonfat milk, if you choose.