• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 cup diced yellow onion
• 1 cup chopped green onion
• 2 tablespoons pure olive oil or butter
• 2 cloves garlic, minced
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1 or 2 jalapeños, seeded and chopped fine
• 1 16-ounce bag frozen corn kernels
• 1 4-ounce can green chilies, diced
• 1 quart chicken broth, preferably natural
• 1 cup cream
• 1/2 teaspoon ground black pepper
• 1 cup grated potato, preferably Yukon Gold, grated just before using
• 1 teaspoon cornstarch
• 1/4 cup chopped fresh cilantro

Marinate chicken in lime juice and ¼ teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.