3 slices bacon
1 Lb. boneless, skinless chicken breasts,
cut into bite size pieces
1 c. chopped onion
1 c. diced red bell pepper
2 garlic cloves, minced
1 (4 oz.) can diced green chiles
5 1/4 c. low-sodium chicken broth
2 c. peeled & diced russet potatoes (I added more)
1 c. frozen whole kernel corn
1 (14 oz.) can creamed corn
1/2 c. all-purpose flour
2 c. milk (I used 1%)
1 1/2 c. grated sharp Cheddar cheese
1/4 tsp. cayenne pepper
salt and pepper
thinly sliced scallions or cilantro, for serving
Cook bacon in large saucepan until crispy; remove and set aside. Add chicken, onion, bell peppers and garlic to pan with the bacon drippings. Cook, stirring occasionally for five minutes. Add diced green chiles and cook one minute longer. Add chicken broth and potatoes and bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until potatoes are tender. Add both the frozen corn and creamed corn and stir to combine. Place flour in medium bowl and gradually whisk in the milk; add to soup and bring up to medium heat. Cook about 15 minutes, stirring frequently, until soup has thickened. Add the cheese and cayenne pepper. Taste and add salt and pepper, if needed. Serve with desired toppings. I topped mine with the cooked and crumbled bacon and cilantro and dipped french bread in it. You could do bacon, cheddar and scallions or cilantro and baked tortilla strips. Whatever you like. Serves: around 8