| 1. |
Heat oil in a large saucepan over medium heat. |
| 2. |
Add sweet pepper, chopped onion, and cumin; cook for 3 minutes, stirring occasionally. |
| 3. |
Carefully add chicken broth, water, and chipotle peppers. |
| 4. |
Bring to boiling; reduce heat. Simmer, covered, about 8 minutes. Stir in chicken. |
| 5. |
Gradually stir about 1/3 cup of the milk into cornstarch in a small bowl; stir into broth mixture in saucepan. |
| 6. |
Add the remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. |
| 7. |
Garnish with sliced green onions, if desired. |
