Chipotle Chicken Chowder, Low Carb - cooking recipe

Ingredients

6 slices bacon, chopped
1 medium onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 garlic cloves, minced
1 cup diced tomato
2 cups low sodium chicken broth
6 skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups heavy cream
1 chipotle chile in adobo, minced

Preparation

In a large stock pot over medium heat, cook bacon until browned & crisp. Remove with slotted spoon to paper towel lined plate.
Add next three ingredients and saute until onions are translucent, 5-7 minutes.
Add garlic & saute an additional minute.
Add tomatoes, chicken stock & chicken thighs. Over high heat bring to a boil & then reduce heat to simmer until the thighs are cooked through, 15-20 minutes.
With tongs or slotted spoon remove thighs to a cutting board. Remove bones. Roughly chop chicken & add back to stock pot.
Add salt, pepper, chipotle & cream to pot. Simmer for five minutes, taste & adjust seasonings if necessary,.
Serve hot in bowls & garnish with cilantro, cheese & sour cream if desired.