Chicken Chipotle Chowder

1 large onion, minced
6–7 cloves garlic, minced
2 colored bell peppers, chopped
1 chipotle chili, chopped (seeded if you’re worried about heat; I seed mine)
4 tablespoons butter
1/2 heaping cup all-purpose flour
4 cups chicken broth 
3 cups milk
1 teaspoon kosher salt
2–3 small red potatoes, chopped small
1 small can corn, drained
1 can black beans, drained
2 cups chopped, cooked chicken 
Adobo sauce from chipotle chilies to taste (2-3 teaspoons)
Chipotle Tabasco sauce
Shredded sharp cheddar or pepper jack cheese

• INSTRUCTIONS

  Chop onions and bell peppers and mince garlic and chipotle peppers (reserve adobo sauce for later).

  Melt butter in a large skillet. Sauté the onion, garlic, bell peppers, and chipotle chili until the veggies are tender.

  Add the flour and cook 2-3 minutes. Add the broth and cook until the flour is smooth and the broth is starting to thicken.

  Add the milk and bring to a low simmer.

  Add the potatoes and simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. Add the chicken, corn, black beans and a small amount of adobo sauce at a time, and any additional salt to taste. Serve with chipotle Tabasco sauce and shredded sharp cheddar cheese. Serves 8-10.