1 medium red bell pepper, stemmed, seeded, cut in 1/2 inch pieces
1 15 ounce can creamed corn
1/2 cup heavy cream or coconut cream
2 teaspoons minced, canned chipotle chili in adobo
3 tablespoons minced, fresh basil or cliantro
Directions
1. Cook the 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, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minutes. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
2. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker. Season chicken with salt and pepper, and nestle into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
4. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes.
5. Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.
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