Texican Cheesy Corn And Potato Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 slices maple flavored bacon
• 1 red pepper, chopped fine
• 1 yellow onion, chopped fine
• 2 tablespoons minced garlic
• 2 tablespoons flour
• 2 large potatoes, peeled and cubed
• 3 (14 ounce) cans chicken broth
• 16 ounces frozen whole kernel corn
• 10 ounces tomatoes and green chilies
• 1 cup shredded monterey jack cheese
• salt and pepper

Recipe

• 1 cook bacon in large soup pot. remove bacon, leaving drippings in the pot, and crumble. set bacon aside.
• 2 saute red pepper, onion and garlic in bacon drippings for about five minutes over medium-high heat until tender.
• 3 add flour and stir constantly for about a minute.
• 4 add potoates, corn and chicken broth. bring to a rolling boil. reduce heat to low and simmer for twenty minutes or until potatoes are tender.
• 5 stir in tomatoes and chilies and simmer for additional five minutes.
• 6 add cheese and cook for another couple of minutes, until the cheese is melted.
• 7 serve with crumbled bacon on top.