Chicken Jalapeno Corn Soup

 

 

Chicken Jalapeno Corn Soup 

2 Chicken breasts cooked and shredded. 

2 Cut up jalapenos. 

1 bag of frozen corn 

1 C Shredded Cheddar 

1 lb. of bacon diced up. 

32 oz chicken broth 

2 Cups of Heavy Cream

1 Tsp of Red Pepper Flakes

Spoon full of garlic.

1 bag of Diced frozen potatoes 

Salt to taste and cracked pepper. 

I use a crock pot for the chicken usually, but you do not have to. However, if you do feel like it would be easier, I add the broth, chicken, cut up jalapenos. Cook till you can shred it. If you want you can also use grilled chicken, or even rotisserie chicken. 

Once your chicken is cooked, then it's time to start the bacon. In a pan I add diced up raw bacon, jalapenos and red pepper flakes. Cook till the bacon is cooked all the way, drain any fat off. Then Add in potatoes, and corn.  I use frozen cubed potatoes to save on time, but you can cut them up if you wish. Next you will add your broth, and seasonings. Let it cook till potatoes and corn are fully cooked. Next add in your cooked shredded chicken. If you used the crock pot method, then just add the shredded crock pot mixture to the pot. Broth and all. Now you will add in your heavy cream and cheese. Stir it all up and heat till it's nice and hot. Taste and if it needs more salt and pepper just add it.

Eat and enjoy!

Low salt options: I use a slow sodium bacon and a no salt broth. This will bring the salt amount lower.