1 large yellow onion, diced
4 stalks of celery, diced
6 thick strips (about 5 ounces) good bacon
3 cups low sodium chicken broth
12 oz can condensed cream of chicken soup, I use Pacific Organic
4oz can diced green chilis
16 oz bag frozen sweet corn
½ diced red pepper
Salt and pepper
Green onion, cilantro and sour cream
In a bit of canola oil, saute onion with celery until translucent—about 10 minutes. Add bacon and continue to cook until the bacon is cooked through. Empty the bag of sweet corn into the pot and sauté for 5 minutes.
(You'll notice I didn't drain the bacon...that was on purpose. Yum.)
Stir in the broth, condensed soup and green chilis and bring to a boil. Add the diced red pepper and reduce the heat. Simmer the soup for 15-20 minutes covered until the corn is cooked through and begins to break down. Salt and pepper to taste.
Ladle the soup into bowls and allow to cool slightly. Stir in a tablespoon of sour cream, and a bit of green onion and cilantro. Top with crushed tortilla chips and serve.
Time to eat! Enjoy!