|3||medium red-skinned potatoes, coarsely chopped|
|3||cups chicken stock|
|1||whole roast chicken breast or 2 half breasts, skin removed, meat cut into 1/2-inch pieces|
|2||cups cooked corn, tomato, leek, and onion mixture|
|2||canned chipotle peppers in adobo sauce, chopped|
|1/2||cup heavy cream|
|Juice of 1 lime|
|1/4||cup chopped fresh cilantro|
|1||bunch scallions, chopped|
|Salt and pepper, to taste|
1. In a large saucepan, combine the potatoes and chicken stock. Bring to a boil, lower the heat, and simmer for 20 minutes.
2. Add the chicken, tomato-corn mixture, chipotle, and cream. Simmer for 5 minutes until potatoes are very tender.
3. Stir in lime juice, cilantro, scallions, salt, and pepper. Ladle into bowls. Add water if the soup seems thick.