2 tsp. olive oil
4 jalapenos seeded and cut into strips
1 bunch sliced green onion
1 tbsp. ground cumin
1 tbsp. ground coriander
2 tbsp. flour
2 lg. tomatoes, chopped
Cilantro for garnish
4 c. corn kernels
2 c. milk
6 c. chicken stock
6 med. red potatoes, diced
4 boneless skinless chicken breast, cubed
3 shredded carrots
1/2 c. shredded dry Jack cheese

In a soup pot heat oil. Saute peppers, onion, cumin, coriander 3 minutes. Stir in flour and cook another minute. Stir in tomatoes. Puree 2 cups of corn in milk in food processor. Add to pot with stock. Bring to boil and add potatoes. Cook for about 8 minutes until potatoes are done. Add chicken and cook until done. Add remaining corn, carrot, cheese and simmer 10 to 15 minutes. Garnish with cilantro. Serves 8.