by Naked Beet
View
my 25 recipes »
Naked Beet's Notes:
Expand4 slices bacon Ask a question about this ingredient
1 large yellow onion Ask a question about this ingredient
1 large jalapeno pepper Ask a question about this ingredient
1 large orange pepper Ask a question about this ingredient
1 large potato (10-11 oz.) Ask a question about this ingredient
2 cups chicken broth Ask a question about this ingredient
1 1/2 cup fresh corn (or 1 11 oz can) Ask a question about this ingredient
10 ounces cooked chicken breast Ask a question about this ingredient
2 cups light cream Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
1 1/2 teaspoon kosher salt Ask a question about this ingredient
2 teaspoons sauce from chile in adobe pepper Ask a question about this ingredient
1/4 teaspoon chili powder Ask a question about this ingredient
chopped parsley, diced green onion, shredded pepper jack cheese (optional topppings) Ask a question about this ingredient
In a soup pot, saute the bacon slices until they cook to the point of almost crisp. Take them out, leaving the bacon fat behind and cut the bacon into small pieces and set aside.
Ask a question about this stepCut the onions, jalapeno pepper, and the orange pepper into a dice and add them into the pot with the leftover bacon fat. On low heat saute the vegetables while you clean and prepare the potato into small cubes. Add the potato and saute with the vegetables for an additional minute. Add the cut up bacon, corn, chicken stock, chili powder, and the sauce from a can of chili in adobo peppers and cook uncovered on low heat until there is 5 more minutes left until the potatoes are cooked through.
Ask a question about this stepChop up the chicken breast into small chunks or shred, if that’s your preference, and add into the soup. Add the milk, cream, and salt. Cook on low for 10 minutes, but don’t let the cream come to a boil. (If you see that it has, no worries, it will still taste really good.) At this point, you can leave the soup chunky or using a hand held blender, puree all or part of the soup. I like to whiz part of the soup to get some texture and body, but I don’t puree all the way to leave most of the vegetables and chicken completely whole. You can also leave out the chicken until after you puree if you wanted the protein to remain whole in the soup.
Ask a question about this stepGarnish with chopped green onions, parsley, and for some extra indulgence, some shredded pepper jack cheese. I like the kind with extra jalapeno specs in it.
Ask a question about this stepThis soup looks delightful!
Selmelier works at Meadow, a shop that specializes in salt.
Sounds delicious...great photo!