In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
Whisk in 2 cups broth and half and half and bring to a boil while stirring.
Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
Add remaining broth, if needed, to get the liquid consistency you want.
Add salt and pepper, to taste.
NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	219.33 Kcal (918 kJ)
Calories from fat	98.17 Kcal
		% Daily Value*
Total Fat	10.91g	17%
Cholesterol	27.81mg	9%
Sodium	423.78mg	18%
Potassium	422.17mg	9%
Total Carbs	20.23g	7%
Sugars	2.4g	10%
Dietary Fiber	1.96g	8%
Protein	11.3g	23%
Vitamin C	11.9mg	20%
Iron	0.5mg	3%
Calcium	68mg	7%

Amount Per 100 g
Calories	94.52 Kcal (396 kJ)
Calories from fat	42.31 Kcal
		% Daily Value*
Total Fat	4.7g	17%
Cholesterol	11.99mg	9%
Sodium	182.63mg	18%
Potassium	181.94mg	9%
Total Carbs	8.72g	7%
Sugars	1.04g	10%
Dietary Fiber	0.85g	8%
Protein	4.87g	23%
Vitamin C	5.1mg	20%
Iron	0.2mg	3%
Calcium	29.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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