Southwestern Chicken and Corn Stew

4 T. oil
1 onion, diced
2 T. garlic
1 lb. boneless and skinless chicken breast, cut into 1" pieces
2 jalapeno peppers, cored and finely chopped
1 T. chili powder
1 T. ground cumin
1 T. ground coriander
1 tsp. salt
1/4 tsp. black pepper
pinch of cayenne pepper
28 oz. can chopped tomatoes
4 cups chicken broth
2 cups water
10 oz. pkg. frozen corn kernels
1/2 cup flour
2 cups whole milk
2 limes, quartered, 2 limes sliced
1 cup chopped fresh cilantro leaves
1 cup shredded Manchego cheese (or Monterey Jack or Cheddar)
Tortilla strips for garnish

In a large stockpot, heat oil. Add the onion. Saute until soft. Add garlic, chicken, jalapenos, chili powder, cumin and coriander. Cook for 2 minutes on low heat. Add salt, black pepper, canyenne pepper, tomatoes, broth, water and corn. Cover; simmer for 20 minutes, stirring occasionally. Taste for seasoning. In a small bowl, combine the 1/2 cup flour with 2 cups milk. Slowly whisk into the soup. Cool on low for another 10 minutes, stirring often to prevent stew from sticking to bottom. When ready to serve, place a ladle full in serving bowl, squeeze a lime wedge into each soup, sprinkle on some cilantro and cheese and place a lime slice on top. Sprinkle with tortilla strips and serve. Serves 8.

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