2 slices bacon, diced small
1 cup carrot, diced
1 cup onion, diced
3 whole dried ancho peppers
2 tablespoons serrano peppers, minced
1 teaspoon cumin powder
3 cloves garlic, minced
4 cups chicken broth
5 cups potatoes, diced
4 boneless skinless chicken breasts, diced
1 teaspoon salt
1/3 cup Wondra® Quick-Mixing Flour
2 1/2 cups milk
3/4 cup Monterey Jack cheese with jalapeños, grated
1/2 cup sharp Cheddar cheese, grated
2/3 cup sliced green onions

Cover ancho peppers with boiling water and let sit for 15 minutes.

Cook the bacon in a stock pot on medium heat until crisp. Remove with slotted spoon and reserve.

Add carrot, onion, peppers, cumin and garlic to pot. Stir and let brown. While browning drain the ancho peppers and seed and chop them. Add the ancho peppers to the pot with the carrot melange and continue browning.

Pour the chicken broth into the pot and deglaze the pan. Add the potatoes and salt, bring to a boil, cover and simmer 15 minutes or until potatoes are tender. Add the chicken, bring back to simmer, cover and cook 10 minutes more.

Combine the Wondra® flour and the milk with a whisk. Add to the pot and stir until soup thickens, about 10 more minutes. Remove from heat.

Stir in the cheeses until melted. Taste to adjust the seasonings. To serve, sprinkle with chopped green onion.

Store in freezer. Store onion in refrigerator.

Reheating instructions: Thaw overnight in refrigerator. Heat on the stove in a pot very slowly. Don’t let it come to a complete boil. Or heat in the microwave until warm through.