Southwest Chicken Corn Chowder

1 T olive oil
1/2 large sweet onion, diced
4 C chicken broth
2 potatoes, peeled and cut into 1" pieces
1/2 t oregano
1/2 t poultry seasoning
1/2 t chili powder
salt and pepper to taste
3 C fresh or frozen corn kernels
1 can chopped green chilies, drained
1 large, raw chicken breast, cut into 1 " pieces
1 C heavy cream
2 C shredded cheese (cheddar, jack or a combo)
1 T chopped fresh cilantro for garnish.

Saute the onion in the oil until they begin to turn translucent. Add broth, potatoes, oregano, poultry seasoning, chili powder, salt and pepper. Bring to a boil, and then simmer about 10 minutes, or until potatoes are barely tender. Add corn and simmer until corn is heated through.

Remove 1/2 of the chowder and puree in a blender or food processor. Return puree to the chowder and add the green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and cheddar cheese. Stir until incorporated and cheese is melted.

Garnish with cilantro and additional shredded cheese if desired.