Adapted from Sunset
2 slices bacon, chopped (may want to use an extra slice or two to garnish)
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups chicken broth
4 cups shredded chicken
1/4-1/2 cup heavy cream
2 medium tomatoes, seeded and chopped or grape tomatoes, halved
I avocado, pitted, peeled and chopped
1 cup cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper
Salt to taste if needed
In a large pot over medium-high heat, cook until bacon starts to brown. Remove any you'd like to reserve for garnish. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook for about 3 minutes without browning the flour.
Add potatoes and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and add cream to taste. Cook for about 2 minutes, till heated through. Serve garnished with tomatoes, avocado, cilantro, reserved bacon, a squirt or two of lime juice, salt and pepper to taste.