INGREDIENTS
1 can
chipotle chiles in adobo sauce
2 tbsp
unsalted butter
1
poblano pepper, seeded and finely chopped
1
red bell pepper, seeded and finely chopped
1 tsp
ground cumin
1/2 tsp
dried oregano
1/2 tsp
dried thyme
6 cloves
garlic, minced
2 tbsp
all-purpose flour
3 cups
whole milk
2 cups
chicken stock
6
small red potatoes, peeled and diced small
4 oz
Monterey Jack cheese, shredded (about 1 cup)
4 oz
Cheddar cheese, shredded (about 1 cup)
2 cups
diced, cooked chicken
1 30 ounce can
sweet corn, drained
1 15 ounce can
cream-style corn
1 cup
crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)