In a 6-quart heavy pot, cook the onions in the oil over moderate heat, stirring, until softened. Add the potato, garlic, and jalapeño and cook, stirring, 1 minute. Stir in the flour, and cook over moderately low heat, stirring, for 2 minutes.

Whisk in 2 cups broth and the heavy cream, and bring to a boil, stirring. Add the tomatoes, corn, cheese, parsley, chipotle, and chicken, and simmer, stirring occasionally and adding enough of the remaining cup of broth to thin soup to desired consistency, 20 minutes, or until the vegetables are tender. Season the soup with salt and pepper.

Note: For a smokier taste, use smoked Gouda in place of the Jack cheese; certainly go with a smoked cheese if you don’t have smoked chicken.