Spicy Chicken Corn Chowder

This makes a big batch, so it's good if you're having company or want something to have for dinner for a couple of days. (I make this all the time, but borrowed some internet pictures until I make it again).

In a large soup pot, add 1/4 cup olive oil. Add 1/2 diced onion, 1 diced red bell pepper and 1/8 diced jalapeño (like the tip of your pinky finger diced up, a tiny amount!). Sauté until the onion is clear and not white. 

Add 1/4 cup flour, 2tsp paprika, 1/2 tsp thyme and mix. This will turn everything in your pot into a paste. Now add 6 cups chicken broth and bring to a boil. (6cups = 1 BOX + 2 cans)

Once boiling add baby red potatoes that have been cut in half. This is usually about 1lb or half of a small package. Turn pot down to low and let simmer for 15-20mins until the potatoes are soft. While it's simmering add a can of undrained diced chilis, 1 can of drained corn and 1 tbsp worcestershire sauce. 

Next, add shredded chicken. The easiest way to do this is to take all the good meat off of a rotisserie chicken. Let this all cook together for another 3-4 minutes. 

Turn off the heat and add 1/2 cup sour cream. Stir well, then serve. Beware of interested kittens.