2 bacon slices
1 C. chopped carrot
1 C. chopped, seeded, poblano chiles
1 C. chopped onion
2 T. minced, seeded jalapeño peppers
1/2 tsp. ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat-free chicken broth
5 C. diced, peeled, baking potato
1/2 tsp. salt
1/3 C. flour
2 1/2 C. 1% milk
3/4 C. shredded Monterey Jack cheese
1/2 C. shredded reduced-fat sharp cheddar cheese
2/3 C. sliced green onions

In a dutch oven, cook bacon until crisp. Reserve 1 T. drippings in pan, remove bacon and set it aside. To the pan add carrots, chiles, onion, jalapeño, cumin, and garlic. sauté until browned. Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes. Whisk together flour and milk, add to potato mixture while stirring and cook over medium heat until thickened stirring often (about 10 minutes). Remove from heat, stir in cheeses until melted. Serve in bowls topped with crumbled bacon and sliced green onions.

Yield: 4 servings
Calories: 420
Fat: 7g
Fiber: 3.1g