Creamy Chicken and Potato Soup (GF)

Ingredients

• 1 lb chicken, cooked and shredded (about 3 cups)
• 8 slices bacon, cooked and crumbled (reserve for topping)
• 2 tablespoons reserved bacon grease
• 1 large red or green bell pepper, diced (1 1/2 cups)
• 1 medium yellow onion, diced (1 1/4 cups)
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 4 medium russet potatoes, peeled and diced (3 cups)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh or frozen corn
• 1 1/2 cups half and half
• 2 tablespoons cornstarch
• 2 medium tomatoes, diced (reserve for topping)
• 1/4 cup fresh cilantro, chopped (reserve for topping)

Instructions

1. Cook and cube chicken however you prefer.
2. Preheat oven to 425 degrees. Cook bacon on a cookie sheet in the oven until crispy, about 12-18 minutes, turning halfway through. Remove bacon to a plate to drain.
3. Reserve about 2 tablespoons of the bacon grease and pour it into a heavy skillet over medium heat.
4. Add bell pepper and onions, and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer.
5. Stir in chicken broth, add cubed potatoes and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
6. Whisk cornstarch into the half and half. Add it to the soup along with the cooked chicken and corn.
7. Simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped with bacon, cilantro, and fresh tomatoes.