Creamy Chipotle Chicken Soup

1 tablespoon butter
1 medium onion, diced medium
1 medium carrot, diced medium
1 stalk celery, sliced
1 teaspoon thyme
½ teaspoon cumin
3 cups chicken broth
1 teaspoon chili in adobo sauce, minced (or more to taste)
1 can white beans, rinsed
1 cup corn
1 can green chilies
2 cups cooked chicken, chopped
sea salt to taste
½ cup heavy cream

1. Melt butter in a large saucepan over medium heat and add onion, carrot and celery. Saute about 8 minutes until veggies are softened. Add the thyme and cumin and cook another minute.
2. Add the broth, chili in adobo, corn, green chilies and beans and bring to a boil. Reduce heat and cook about 15 minutes. Add the chicken and salt and cook until heated through. Stir in cream and cook another minute or so. (Do not allow to boil.)