Texas Chicken Chowder

In a large Dutch oven or stockpot, heat olive oil until shimmering. Add chopped onion and cook until softened, about 8–10 minutes. Stir in butter and green chiles. Once butter has melted, add flour plus the salt and spices. Stir constantly until flour is absorbed and spices are fragrant, about 2 minutes.

Add chicken broth and potatoes. Bring to a boil, then lower heat and simmer for 15 minutes, or until potatoes are tender and can be pierced easily with a fork.

Use a slotted spoon to remove about 3 cups of the potatoes from the soup. It’s ok if you get some onions and chiles, too. Set aside. Use an immersion blender to puree the soup in the pot. Alternatively, blend soup in batches using a blender.

Add reserved potatoes back to the soup, along with chicken, beans, and corn. Cook until heated through. Add cheese, stirring until melted. Season with freshly ground pepper and more salt, if needed.

The soup is even better the day after it was made! Serve with all of the toppings and a squeeze of lime.