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Gluten-Free Chipotle Chicken Corn and Bacon Soup

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Ingredients
  

  • 2 900ml containers of Campbell’s gluten free Vegetable Broth
  • 2 leftover cooked chicken breasts, shredded
  • 1 small shallot, finely chopped
  • 2 carrots and 2 celery, finely chopped
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp dried cilantro
  • 1 chipotle chili in can, finely chopped
  • 4-5 cobs of fresh corn (remove corn kernels from cobs)
  • 5-6 slices of bacon, chopped
  • 1 avocado for garnish

Instructions
 

  • In a large saucepan sauté the chopped shallot, celery and carrots in the olive oil for about 5 minutes.
  • Add the minced garlic and the dried cilantro and saute for a few more minutes.
  • Add the chopped chipolte chili, corn kernels, shredded chicken and vegetable broth into saucepan and stir.
  • Fry up the bacon, and then add it to the soup.
  • Bring to a simmer, cover and cook for 30 minutes.
  • With an immersion blender, blend up 1/2 of the soup.
  • This gives it a creaminess without adding cream.
  • I like to serve this soup with slices of fresh avocado on top.
  • Enjoy!
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