1 to 1½cupscheesejack, cheddar, cojita, or queso fresco
2 to 3tablespoonssliced pickled jalapeños
1limesliced in wedges
Heat the oil over medium high heat in a soup pot. Add the onion, peppers, garlic, cumin, oregano, salt and pepper (you can add raw chicken now if using). Sauté until tender and lightly browned, about 3-5 minutes.
Sprinkle with flour, if using, and cook another couple of minutes (if using a starch, you'll add it at the end).
Stir in the chicken stock, corn, and cooked chicken. Heat to a boiling, then reduce heat and simmer 15 minutes.
Stir in milk or coconut milk if didn't use all broth. If using a starch to thicken now, add 2 tablespoons corn or potato starch to a small bowl, add about 1 tablespoon of COLD water, stir until smooth, and then add to soup after adding milk. Stir a minute or two until thickened and taste for seasoning.
Serve topped with optional shredded cheese, pickled jalapeños, and lime wedges to squeeze onto the soup bowls.
*One jalapeno, even with seeds, doesn't make this very spicy - add 2-3 total if you'd like it spicier.**Use all sweet peppers, half sweet/half green chilies, or all green chili peppers like ancho and anaheim.Nutrition Note: the nutrition facts were calculated WITH whole milk and cheddar cheese topping.