Creamy Chicken and Vegetable Chowder

Prep Time:  20 min.   Cook Time:  40 min.   Ready in:  1 hr.  Serves :  6

Ingredients:

1 tbsp.  Olive oil

3 cloves garlic, minced

1 red bell pepper, diced

3 potatoes, diced

3 carrots, diced

2 quarts chicken broth

1 lb. skinless, boneless chicken breast halves-chopped

1 (1 ounce) package ranch dressing mix

1 tsp.  crushed red pepper flakes

salt to taste

½  lb.  shredded cheese

1 (16 ounce) package frozen green beans

¼ cup butter

¼ cup flour

2 slices bacon, chopped

3 cups corn

2 medium tomatoes, chopped

1 avocado, pitted, peeled, and chopped (optional)

Directions:

Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.

Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans and corn and tomatoes and avocados (optional)  just before making the roux.

Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.