Chipotle Chicken Chowder

Ingrédients

• 12 oz evaporated milk, nonfat
• 1 cuillère à café cumin
• 1 cuillère à soupe olive oil
• 3/4 tasse, haché onions
• 8 oz chicken breast meat, chopped
• 14 oz reduced sodium chicken broth
• 3/4 tasse, haché green peppers
• 3/4 tasse, haché red peppers
• 2 chipotle peppers in adobo sauce
• 4 fl oz water
• 3 tbsps cornstarch

Directives

1. Heat oil in a large saucepan over medium heat.
2. Add sweet pepper, chopped onion, and cumin; cook for 3 minutes, stirring occasionally.
3. Carefully add chicken broth, water, and chipotle peppers.
4. Bring to boiling; reduce heat. Simmer, covered, about 8 minutes. Stir in chicken.
5. Gradually stir about 1/3 cup of the milk into cornstarch in a small bowl; stir into broth mixture in saucepan.
6. Add the remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
7. Garnish with sliced green onions, if desired.