1. I've estimated this recipe serves approximately 6-8, but feel free to divide this recipe up into as many servings as you'd like.

To make this chowder thicker:

• You can cook the chowder longer after adding the cream mixture, or transfer the soup to a pot on the stove to simmer it after adding the cream (the stovetop tends to work better for thickening).

To make this chowder thinner:

• You can cook the chowder less time after adding the cream mixture, or you can add more broth.

Stovetop Directions:

1. Increase broth to 2.5 - 3 cups.
2. Cut chicken breasts into 3 pieces each, then set aside.
3. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot.  Heat over MED heat and add onion and jalapeños.  Cook for 3-5 minutes, then add garlic for 1 minute, stirring often.
4. Add drained corn, cream-style corn, green chiles, drained and rinsed black beans.  Stir.
5. Add in chicken pieces, chili powder, salt, ground cumin, black pepper, ancho chile powder, paprika, and ground coriander. Pour in chicken broth, and stir.
6. Increase heat to MED HIGH, and cook until soup comes up to a boil.  Once boiling, reduce heat to a simmer and cook uncovered for about 20-30 minutes, until chicken is cooked through.
7. Remove chicken to a cutting board or bowl and shred.  
8. Whisk cornstarch into heavy cream, then stir that into the chowder.
9. Increase heat back to MED/MED HIGH, and return chicken to the pot. Cook for several minutes until soup has thickened into a chowder-like consistency.
10. Stir cheese into chowder and stir until melted.
11. Serve with desired garnishes.

Instant Pot Directions:

1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
2. Top with diced onion, diced jalapeños, garlic, drained corn, cream-style corn, green chiles, drained and rinsed black beans, chili powder, salt, ground cumin, black pepper, ancho chile powder, paprika, and ground coriander.
3. Pour in chicken broth, then cover and seal with lid, switch the valve to the "sealing" position and cook for 15 min on manual high pressure. Once it is done cooking, let it naturally depressurize for about 5 minutes, then switch the valve to the "venting" position to completely release steam before opening lid.
4. Remove chicken to a cutting board or bowl and shred.
5. Whisk cornstarch into heavy cream, then stir that into the chowder.
6. Select "saute" and "low" if you have that option. 
7. Stir well and cook several minutes until chowder has thickened to the consistency you'd like.
8. Stir in cheese, then serve with desired garnishes.