Ingredients: 4 cups chicken broth 2 cups cubed new red potatoes 2 cups heavy cream 3 tablespoons all-purpose flour 1⁄4 cup cold water 2 cups cooked cubed chicken 1 cup frozen small onions 1 1⁄2 cups cooked sweet corn kernels 1⁄2 cup chopped roasted red peppers 1⁄4 cup diced green chiles 1 teaspoon salt 2 teaspoons dried cilantro 1 teaspoon cumin 1 teaspoon oregano 1⁄2 teaspoon pepper Garnish: Santa Fe-style tortilla strips Red sweet pepper, diced Cilantro Corn chips

Directions: In a large saucepan bring broth to a simmer. Add new potatoes and cook 20 minutes. Stir in heavy cream; bring back to simmer. Combine flour and water. Add to mixture in saucepan, along with chicken, onions, corn, roasted red peppers, green chiles, and seasonings. Cook until bubbly. Garnish with tortilla strips, diced pepper, and cilantro. Serve with corn chips. Makes 8 servings. (Recipe from Judy Thompson of Ankeny) *See more recipes in our soups & stews collection