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  • 2 slices bacon, minced
  • 4 teaspoons vegetable oil
  • 1/2 cup minced onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried
  • ¼ cup all-purpose flour
  • 5 cups chicken broth
  • 1 pound red potatoes (about 3 medium), scrubbed and cut into ½-inch chunks
  • 2 carrots, peeled and sliced ¼ inch thick
  • 2 bay leaves
  • 2 to 3 boneless , skinless chicken breasts (depending on how much chicken you want, I use 3)
  • Salt and pepper
  • 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 1 (15-ounce) can creamed corn
  • ½ cup heavy cream
  • 2 teaspoons minced canned chipotle chile in adobo
  • 3 tablespoons minced fresh basil
  • 1 1/2 cups Grated sharp cheddar cheese


  1. Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes. Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes. Stir in garlic,o paste, and tyme and cook until fragrant, about 30 seconds.
  2. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, scraping up any browned bits then transfer to your slow cooker. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
  3. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.
  4. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.  Discard bay leaves.
  5. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 2 minutes. Stir softened peppers, creamed corn, shredded chicken, cream, chipotles and grated cheese into soup.  Cook for 10 more minutes.
  6. Stir in basil, season with salt and pepper to taste, and serve.


I mentioned before that when a recipe calls for minced canned chipotle I freeze the remainder of the can in a Ziploc bag and then just cut of a chunk of it the next time I need it for a recipe.

  • Category: Soups/Chili