It's warming up now, but last week when it was super cold outside, I went on a bit of a run with hot soups. This is beyond simple. Heck, I taught Jeff to make this years ago (actually, it's a bit updated from back then).
It's pretty zippy, if hot isn't your thing use half of the jalapeños and go from there.
1 tbsp olive oil
1 large onion, chopped
2.5 cups kernel corn, thawed if frozen
3 cups of chicken broth
1 small can of jalapeño peppers
1/2 tablespoon chili powder
1/2 cup milk
2 chicken breasts, cooked and cubed
cracked black pepper and salt to taste
Heat olive oil in a dutch oven, then saute' onion until softened. Add kernel corn and saute' further for 2 minutes. Add chicken broth and puree the mixture with a stick blender (or food processor). Add all other ingredients and heat through. Once milk is added, ensure the soup does not boil.