It won’t stop, you guys.  All things comfort.  All day.  Every day.  I’m not sure if its the damp, cold weather happening around here or the fact that theres a precious tiny little human growing inside of me but COMFORT FOOD, I will find you.

And soups are at the very top of my comfort food list these days. It’s December, after all-seems only appropriate.  As I’ve told you in the past, soups are one of my very favorite dishes to create because there are just no rules.  Soups are so forgiving.  Throw in what you’ve got in the fridge and with a few of the right aromatics, spices and garnishes you’re practically good to go.  This soup right here?  This Southwest Chicken, Bacon and Potato Soup?  You just must.  

And you really wouldn’t believe how long it took me to come up with a name for this recipe.  Would it have been weird if I called it Creamy Southwest Chicken, Bacon, Potato, Sweet Potato, Green Chili, Corn Soup?  Thats really what I wanted to name it because every ingredient plays such an important role in the finished product.  The spices and garnishes are perfectly southwest.  The chicken is savory and hearty.  The bacon provides the most smokey flavor imaginable.  The russet potato adds texture and substance.  The sweet potato-a sweetness you wont believe once you taste it paired with the smokiness of the bacon.  The green chilis add just the tiniest amount of heat yet so much flavor.  And the corn…well, the sweetness and crunch is just a killer finale.  Simmer all of that flavor together in the most savory, creamy broth and I suppose I’ll sell it just a bit short and call it Southwest Chicken, Bacon and Potato Soup.

But, really, I don’t care what you call it as long as you call it.  You’re going to want to make this one super soon, friends.  It’s the perfect comfort to serve up for the cool, cozy days ahead!

Southwest Chicken, Bacon and Potato Soup

Ingredients

4-6 Slices Bacon

1 Cup Chopped White Onion

1 Teaspoon Kosher Salt

1 Teaspoon Ground Cumin

1 Teaspoon Oregano

1 Teaspoon Chili Powder

1/2 Teaspoon Black Pepper

5 Cups Chicken Stock

1 Medium Sweet Potato, cubed into 1/2 inch pieces

1 Medium Russet Potato, cubed into 1/2 inch pieces

2 (4 ounce) Cans Diced Green Chillies

4 Cups Cooked Shredded Chicken

1 1/2 Cups Frozen Corn

3/4 Cup Heavy Cream

Shredded White Cheddar, for garnish

Sliced Green Onion, for garnish

Cilantro, optional, for garnish

Directions

Cook bacon in a large soup pot or dutch oven over medium heat until crisp and browned.  Remove bacon from the pot and discard all but 1 tablespoon of the bacon fat.  Crumble the bacon and set aside.

Add onion to the bacon fat and cook over medium heat, stirring often, until softened, about 5 minutes.  Add salt, cumin, oregano, chili powder and black pepper and cook, stirring constantly, for 1 minute.  Add chicken stock and bring to a simmer.    Add potatoes and chilies to the pot and simmer until potatoes are just shy of tender.  Stir in the chicken, corn and cream and simmer for 5 additional minutes.  Ladle into bowls and serve topped with crumbled bacon, white cheddar, green onion and cilantro, if desired.  Serves 6.