Ingredients
The following ingredients have 4 Servings
- 8 oz bacon (fried crispy and chopped)
- 1 cup celery (diced)
- ½ cup onion (chopped)
- 2 cloves garlic (chopped fine)
- 3 lb boneless skinless chicken breast (cut into bite-size pieces)
- 1 tsp chili powder
- ½ tsp cumin
- 1 28 oz chicken broth
- 1 cup carrots (diced)
- 8 oz. diced green chilies (I used 2-4 oz. cans)
- 1 lg jalapeno (diced)
- 1 cup roasted red peppers (diced)
- 2 cups black beans
- 4 cups corn (canned or frozen)
- ¾ cup fresh cilantro (diced about 2-3 large sprigs)
- 3 cups red potatoes (diced)
- 2 cups half and half
- 3 tbsp corn starch
- 1 cup sour cream
- 2 cups Mexican cheese mixture (shredded )
Instruction
- Fry bacon until crispy. Drain bacon on a paper towel and crumble. Do not discard grease.
- Add the onion, celery and garlic to the bacon grease and saute until tender.
- Add chicken, cumin and chili powder to the pan and saute until chicken is cooked through.
- Add half of the chicken broth and the remainder of the vegetables. Stir and simmer till vegetables are tender and soup is cooked down.
- Add the remainder of the chicken stock. Bring to a low boil.
- Stir corn starch into the half and half and add to the soup, stirring to combine. Continue the low boil until soup is thickened. If you desire a thicker soup, you can add another ½ to 1 cup of milk with several more tablespoons of corn starch stirred in. Remove from heat. Stir in sour cream.
- Stir in the cheese. Top with the crumbled bacon. Serve with a dollop of sour cream. Add more cheese, cilantro and a dash of hot sauce for more zest.
