Spicy Southwest Corn Chowder

Ingredients

• 1 pinch cayenne pepper to taste
• 2 cups chicken broth 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic chopped
• 1 teaspoon ground cumin 
• 2  jalapeño peppers chopped
• 1  lime cut into wedges
• 1  onion chopped
• 1  chicken breast boneless skinless cut into small cubes
• 0.3 cup cup heavy whipping cream sour
• 1 tablespoon vegetable oil 
• 45.8 ounce kernel corn whole drained canned

Equipment

• sauce pan
• blender

Directions

1. Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper.
2. Add corn, chicken broth, and diced chicken.
3. Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes.
4. Remove saucepan from heat and let soup cool.
5. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
6. Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes.
7. Garnish servings with lime wedges, cilantro, and sour cream.