I made this on one of the first cold days we had this past year. I had three bowls, my daughter had two, and I gave my wife the evil eye when she thought she would take the leftovers to work the next day. No soup for you! Seriously, this was outstanding. Not terribly fattening either. A must try if you are a soup lover.
- 1/4 lb bacon diced
- 1 roasted chicken. All meat pulled off bones. (I made it day of, but day before is fine. Or use leftovers.)
- 1 cup chopped onion
- 1 cup diced red bell pepper
- 3 garlic cloves, minced
- 4 1/2 cups fat-free chicken broth
- 1 3/4 cups diced peeled potatoes
- 2 1/4 cups frozen whole-kernel corn
- 1/2 cup all-purpose flour
- 1 1/2 cups 2% low-fat milk
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add half of your chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
- Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. The rest of your chicken. Top with crumbled bacon.