Rating: 4.5 stars
16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Both rich and light, this one-pot meal has a fresh, bright topping of avocado, tomato, cilantro, and lime. Prep and Cook Time: 50 minutes.

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Read the full recipe after the video.

Recipe Summary test

total:
50 mins
Yield:
Makes 6 servings (serving size: 2 cups))
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

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  • Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

504 calories; calories from fat 41%; protein 37g; fat 23g; saturated fat 7.9g; carbohydrates 40g; fiber 4.8g; sodium 733mg; cholesterol 109mg.
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