Creamy Southwestern Chicken Soup w/ Bacon

Spicy, savory and oh-so YUM!

A soup with Southwestern flair, loaded with tons of roasted chicken, red peppers, tiny pasta shells and bacon in a creamy, cheesy broth.

Layered with flavor, I promise you this will be a recipe on repeat for you during the colder months. Soup is just plain cozy and nothing beats a warm bowl nestled in your hands on an Autumn or Winter day.

You will need--

• 4 cups of chicken stock. (Homemade is best but store-bought is wonderful, too.)

• 1 cup of evaporated milk

• 1 cup of shredded Gouda ( or cheddar)

• 1 cup of small pasta shells ( no more than a cup)

• 1 tsp of corn starch

• 1 tsp. olive oil

• 2 pats of salted butter

• 2 red bell peppers, sliced thin and cut in half. ( you can use 1 green and one red bell pepper, if you like.)

• 1 small red onion, finely chopped

• 2 celery stalks, roughly chopped

• Half of a small, sweet onion, finely chopped

• 2 carrots, roughly chopped

• 1 can of Goya black beans

• 1 tsp cumin

• 1 tsp Italian seasoning

• 1 tsp taco seasoning

• 1 tsp of red chili flakes

• pinch of white pepper AND black pepper

• Sea salt ( to taste)

• 3 cups of shredded, roasted chicken

• 5 slices of smoked bacon, cooked, cooled and torn into small pieces

On medium heat and in a large soup or sauce pan, sauté the onions, celery, red peppers, and carrots until tender.

Add all of the dry spices

Add the corn starch and 1 cup of the chicken stock. Whisk until all of the corn starch has dissolved and a thick rough begins to bubble.

Add the rest of chicken stock and pasta and let simmer for 10 minutes, stirring occasionally.

Next, add the black beans, shredded chicken and shredded Gouda, and stir until everything is combined.

Let simmer on the stove for about 20 minutes until smooth, creamy and fragrant.

Add some of the bacon, and stir until combined. Put some aside for garnish

** I highly recommend serving the soup with chopped fresh Cilantro as well!

Enjoy!