Chipotle Chicken Soup - Crockpot

2-3 Chipotle Peppers in Adobo
1 large onion, chopped
2 celery stalks, chopped
3 medium carrots, chopped
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups chicken broth
2 large chicken breast halves, about 1 1/2 pounds - cubed
2 cups potatoes, peeled, and cut into 1/2 inch dice
16 oz frozen corn
1/4 cup heavy cream
1 15 oz can diced tomatoes

Take one chipotle chili and 2 teaspoons adobo sauce from the can. Reserve the remaining sauce and chilies* Finely chop the chili.

Place about a tsp of olive oil in the bottom of a crockpot.

Combine all ingredients in the crockpot and cook on low for 4-6 hours. Add the cream and cook for an additional 5 minutes.

Add salt & pepper to taste (if you like it spicier - add more adobo sauce)

Serve with cilantro and a dollop of sour cream.

*these will keep well in your fridge or freezer