Chipotle Chicken Chowder

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and cook for another minute until fragrant.

4.Add the red and green bell peppers to the pot and cook until they begin to soften, about 3-4 minutes.

5.Stir in the chopped chipotle peppers, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes to allow the spices to release their flavors.

6.Pour in the chicken broth and bring the mixture to a simmer.

7.Add the shredded chicken and diced potatoes to the pot. Cover and cook for about 15 minutes, or until the potatoes are tender.

8.Stir in the corn kernels and heavy cream. Cook for an additional 5 minutes until the chowder is heated through.

9.Season the chowder with salt and black pepper to taste.

10.Ladle the chowder into bowls and garnish with fresh cilantro.

11.Serve with lime wedges on the side for an extra burst of flavor.