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In a large soup pot, melt butter, fry chicken breasts till lightly browned and cooked through.
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Remove chicken breasts from pan and cut in small pieces, add onions saute till tender.
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Stir in flour, then add cooked chicken, water, bouillon, condensed chicken soup, beans, corn and chipotle seasoning.
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Bring to a boil till thickened. Stir in half and half, heat. Serve topped with cheese, chips and sour cream.