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A light cheesy soup full of chicken, onions and peppers, jazzed up with bacon. Not too heavy!
Difficulty: Easy
Servings: 8
Prep Time: 1 hour Cook Time: 30 minutesIngredients
3-4 slices of bacon cooked crisp and then cooled and crumbled.
4 Tablespoons bacon grease divided
2 chicken breasts [I used boneless skinless for the sheer ease of it.]
1 onion, diced
1 red or orange pepper, diced
1/4 cup flour
2 chicken bouillon cubes
2 cups chicken stock
2 cups water
6-8 oz processed cheese food like Velveeta or that squeezy stuff that you get in Hickory Farms gift boxes [That’s what we used. Yum!]
Directions
Cook the bacon and set it aside to cool.
Brown the chicken and cook it through in 2 Tablespoons of the bacon grease.
In a larger soup pan, melt the remaining bacon grease and cook the onion and pepper until soft. Add flour and combine well. Turn up the heat and stir in the bouillon cubes, stock and water. As soon as it starts to boil, reduce heat and let it simmer until a bit thick. Cut up cheese and stir until it all melts. Add bacon crumbles.
Delish.
Categories: Chowders, Main Dish, One Dish Meal, Other Soups & Stews, Soups & Stews
Submitted by: rurification on February 11, 2013
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