Southwest Chicken Corn Chowder

Southwest Chicken Corn Chowder

1 Tbsp olive oil (butter will work, too)
1/2 large onion, chopped
4 cups chicken broth, or two 14 0z cans plus water to make 4 cups
2 potatoes, cut into small cubes
1/2 tsp oregano
1/2 tsp poultry seasoning
1/2 tsp chili powder
3 cups frozen or fresh corn kernels
1 can black beans
1/2 can mexican-style diced tomatoes (optional)
1 can of chopped green chiles (4 oz) in mild, medium, or hot (your preference)
1 - 3 cups chopped or shredded cooked chicken
1 cup half and half or heavy cream
2 cups Mexican shredded cheese blend or several slices of Kraft cheese product
1 roasted red pepper, chopped (jarred or fresh)
hot sauce to taste
salt and pepper to taste

Saute onions in olive oil until they begin to turn clear. Add broth, potatoes, oregano, poultry seasoning, chili powder, salt, and pepper. Bring to a boil and simmer about ten minutes or until potatoes are tender. Add corn, beans, tomatoes, chiles, and chicken. Heat through. Add half and half or cream and cheese, stir and heat until melted and incorporated. Stir in red pepper and hot sauce. Heat through and serve garnished with shredded cheese, green onions, and sour cream if desired.

This reheats well as long as the heat isn't too high, and is great served in bread bowls or with a french or sourdough bread.

I usually add 1/2 - 1 tsp minced garlic when I add in the corn, beans, etc.