3tablespoonschopped jalapenos or green chilesuse what you like for the amount of heat you prefer
2cupschicken brothI used Better Than Bouillon to make a quick broth, so I added no additional salt as noted below
2tablespoonsarrowroot or cornstarch
1/2teaspoonchili powderadjust to taste, I kept this fairly mild to please the whole family
1/2teaspoonfresh cracked pepper
1teaspoonkosher saltonly if needed
Place the chicken in a medium size sauce pan and add just enough water to cover them. Simmer the chicken breasts just until tender enough to shred with a pair of forks or tongs. Shred them in the pot, to re-absorb as much broth as possible. This helps the chicken to stay moist. Let the chicken rest while starting the rest of the soup.
Melt the butter in a large pot. Add the garlic, onion, celery and jalapenos or chiles and saute until tender. Add frozen corn, shredded chicken and the chicken broth. Stir to combine. Add the spices (except for the salt) as listed above. In the bottom of a glass measuring cup, whisk together the arrowroot with 2 tablespoons of milk. Add enough milk to fill the rest of the cup. Add to the pot and simmer to thicken.
Add 2 more cups of milk and simmer again until the soup is warmed through. At this point, taste the soup and add salt if needed. If using homemade chicken stock, you will definitely need salt. Keep warm until ready to eat. Enjoy!
FREEZER MEAL: Let the soup cool completely before transferring to freeze safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.