Chipotle Chicken Soup

• 1 whole Small Onion
• 2 cloves Garlic
• 3 Tablespoons Butter
• 2-1/2 Tablespoons Flour
• 1 cup Milk
• 1 cup Cheddar Cheese, Grated
• 3 ounces, weight Cream Cheese, Cut Into Chunks
• 2 cups Chicken Broth
• 1 can Black Beans
• 1 can Stewed Tomatoes Or Equivalent Fresh Tomatoes
• 1 cup Fresh Or Frozen Corn
• 2 Tablespoons Paste Of Chipotle And Adobo Sauce (or More If You Like)
• 1 teaspoon Chili Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Cumin
• 1/4 teaspoons Garlic Powder
• 1-1/2 cup Chicken, Cooked And Cubed
• 1 bunch Fresh Cilantro
• FOR GARNISH:
• Sour Cream
• Avocados
• Lime
• Tortilla Chips

1. Saute onion and garlic in butter in a large dutch oven or a similar type of pot. Add flour and milk.
2. When sauce is hot, stir in cheese and cream cheese.
3. After cheese is melted, add remaining ingredients (except garnish ingredients). Heat through.
4. When serving, stir in some chopped cilantro, top with a dollop of sour cream, a slice of avocado, squeeze some lime juice, and serve with tortilla chips (either on the side or also in the soup.)
5. (Recipe inspired by a recipe in a Mennonite cookbook.)

onion, garlic, butter, flour, milk, cheddar cheese, weight cream cheese, chicken broth, black beans, tomatoes, if, chili powder, salt, cumin, ubc, chicken, fresh cilantro, sour cream, avocados, lime, tortilla chips

Taken from tastykitchen.com/recipes/soups/chipotle-chicken-soup/ (may not work)