*yields 4 portions

Ingredients:
4 slices bacon cut into small pieces
1 large shallot coarsely chopped
1 tbsp butter
4 cups frozen corn
2 cups chicken boulion (I use low sodium Better Than Bouillon)
3 cups of cooked or baked shredded chicken
1 1/2 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 can organic diced tomatoes drained (14.5oz)
1/4 tsp xanthan gum
freshly ground black pepper

Instructions:

1. Cook the bacon pieces in a large pot over medium/high heat until they start to turn golden brown but don’t over cook to make them crispy.
2. Lower the heat to medium. Add the chopped shallot to the bacon and sauté until the onion turns soft – about 4 minutes.
3. Add the corn and butter and cook for about 2 minutes. Add the 2 cups of chicken  bouillon and cook for another 4 minutes.
4. Add the heavy cream and sprinkle with the xanthan gum. Keep stirring until the soup begins to thicken.
5. Add the drained diced tomatoes and mix well.
6. Transfer half of the soup into the high speed blender and mix until smooth. Pour the mixture back into the pan.
7. Add the cooked shredded chicken, and shredded cheese. Cook while stirring until the cheese melts.
8. Season with freshly ground pepper to taste.

Macros Per Portion:
Calories: 861.4
Carbs: 40.8 g
Net Carbs: 35.4 g
Fat: 59.7 g
Protein: 45.1 g