1 medium yellow onion, diced

1 jalapeno, seeded and diced

1 russet potato, diced

1 small red pepper, diced

3 cups frozen corn kernels, thawed

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh thyme leaves

2 cups milk

3 cups chicken broth

2 cups shredded rotisserie cooked chicken

Fresh cilantro leaves, for garnish

1 lime, cut into wedges

 

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.  In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.  Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

 

Yield:

Calories:

Fat:

Fiber: