8 slices of bacon
2 medium onions (medium to small chop)
2 medium carrots (sliced into rounds)
1 cup celery (medium to small chop)
2 teaspoons Sea Salt
1 teaspoon Tellicherry pepper
4 chicken breasts approx 4 cups cooked and shredded (I use rotisserie chicken and also good with turkey)
6 cups of chicken or turkey stock
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons 360 Greek Oregano
2 medium red bell peppers chopped
1 medium sweet potato (about a pound) peeled and cut into cubes
2 cups diced Yukon Gold potatoes peeled and cubed
1 small jalapeño (seeded and finely chopped) can substitute with red chili flake or alternate 360 Chile to your taste
8 ounces mild diced green Chile (canned)
10 ounces diced tomato (canned)
1/2 cup of 360 Puebla Elotes Rub
2 TBSP of dried parsley
3 bay leaves
2 cups of Half and Half (optional and just as great without and more if thicker is desired)
10 ounces of frozen or fresh corn


TOPPINGS (to individual taste):
Crushed Bacon Bits, Diced Chive, Fresh Parsley, Grated Sharp Cheddar Cheese, Sour Cream, Crushed Tortilla Chips

In a large pot cook bacon until desired crispness, remove from pot and drain on paper towels. In same pot, add onions, celery and carrot to bacon fat along with salt and pepper. Cook until softened. Add bell pepper, jalapeño, cumin, coriander, parsley, oregano for another 3-5 minutes.

Add broth, diced potatoes, green Chiles, bay leave and bring to simmer. Cook until potatoes are tender about 10 minutes. Stir in chicken, Elote spice, tomato, bacon and corn and simmer for 30 minutes. Add half and half if desired to your taste and warm through. Serve with your choice of suggested toppings.

This soup is great for leftover turkey during the holidays and taste great the day of as well as the day after as the flavors get the chance to mingle. Great alternative to normal chicken soup and packed with veggies!