Creamy comfort in everyone's favorite chicken soup

Scale

2 tablespoons butter

1 pound boneless skinless chicken breast halves, cut into bite-size pieces

¼ cup uncooked quinoa

1 large red or yellow potato, peeled and diced

1 large onion, chopped

1 small red bell pepper, seeded and chopped

1 jalapeno pepper, seeded and minced

1 whole dried chipotle pepper

2 cloves garlic, minced

1 (14.5 oz) can chicken broth

1 cup fresh, frozen or canned corn, drained

2 cups milk

1 teaspoon kosher salt

2 tablespoons chopped fresh cilantro

¼ cup shredded sharp cheddar cheese

crisp tortilla chips, optional

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Melt butter in Dutch oven or large stockpot over medium heat.
Add chicken, quinoa, potato, onion, peppers, and garlic. Cook, stirring, until chicken is no longer pink.
Add broth and corn; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until quinoa is cooked and potatoes are tender.
Add milk, salt and pepper; cook until just heated through.
Remove and discard chipotle pepper (or if you like it hot mince it up and add back to the soup).
Stir in cilantro.
Ladle soup into serving bowls and top with cheese and tortillas.