Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
4 to 6
Ingredients
Directions
Heat butter in a soup pot over low heat until melted. Increase heat to medium-low, add onion and salt, and cook and stir until onion is translucent, about 5 minutes.
Stir in bacon, red pepper, celery, and garlic; cook and stir until bacon is crisp, about 5 minutes.
Add chipotle peppers, corn, and chicken stock to soup pot; increase heat to medium and simmer for 20 minutes.
Stir in cream and chicken. Cook until hot, about 5 minutes. Serve in bowls and garnish with cilantro.
Cook’s Note
To customize this recipe, in Step 4, add any leftover protein, such as steak, pork chop, carnitas, ground turkey, tofu, beans, or chickpeas. Add leftover cooked starch, such as baked potato, rice, or pasta. Chop and add any leftover cooked vegetables, such as asparagus, broccoli, tomatoes, carrots, or zucchini. Choose seasonings such as oregano, paprika, white pepper, cumin, or bay leaf. Finally, serve in bowls, garnished with what is in the fridge or pantry, such as parsley, sunflower seeds, pine nuts, sour cream, or shredded cheese. Have fun!
Nutrition Facts (per serving)
547
Calories
32g
Fat
44g
Carbs
26g
Protein
