•INGREDIENTS:
4 slices bacon, chopped
1 small onion, diced
3 cloves garlic, minced
3 jalapeño peppers, seeded and chopped (adjust to taste)
4 cups chicken broth
1 cup heavy cream
1 (8 oz) package cream cheese, cubed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup frozen or fresh corn kernels
1 cup diced cooked chicken (optional)
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
•INSTRUCTIONS:
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sauté Vegetables:
In the same pot, add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and chopped jalapeños. Sauté for another 2 minutes until fragrant.
Add Broth and Cream:
Pour in the chicken broth and bring to a simmer.
Stir in the heavy cream and cubed cream cheese. Cook, stirring occasionally, until the cream cheese is fully melted and the soup is smooth.
Add Cheese and Corn:
Stir in the shredded cheddar and mozzarella cheeses until melted and well combined.
Add the corn kernels and diced chicken (if using). Cook for 5-7 minutes until the corn is heated through and the chicken is warmed.
Season and Serve:
Season the soup with smoked paprika, ground cumin, salt, and pepper to taste.
Ladle the soup into bowls and top with the crispy bacon.
Garnish with fresh cilantro or parsley if desired.
