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Ingredients
| bacon: 4 strips |
| chicken breasts: 1 lb (cubed) |
| onions (chopped): 1 cup (chopped) |
| red bell pepper (chopped): 1 cup (diced) |
| garlic: 2 cloves (minced) |
| chicken broth: 5 cups |
| russet potatoes (diced): 1 1/2 cups (peeled and diced) |
| sweet yellow corn: 2 1/2 cups |
| all-purpose flour (unsifted): 1/2 cup |
| 2% milk: 2 cups |
| cheddar cheese (shredded): 1 cup (shredded) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| cayenne pepper: 1/4 tsp |
Cheesy Chicken Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- Lightly oil (use olive oil) the bottom of a large saucepan.
- Cook bacon over medium heat, in the pan, until crisp.
- Remove bacon from pan.
- Set aside.
- Add 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, pepper and cayenne.
- Crumble bacon and sprinkle over top.