Bacon Beer Cheese Soup With Chicken

Serves 7

6 slices thick cut bacon

1 pound boneless skin free chicken breast

¼ cup butter

¼ cup flour

2 teaspoons garlic powder

2 teaspoons ground chile de arbol (or cayenne pepper; to taste)

1 teaspoon smoked paprika

1 teaspoon kosher salt

1 teaspoon pepper

1 cup beer, Belgian style wheat beer (Blue Moon)

1 cup chicken broth

2 cups half and half

8 ounces mild cheddar cheese, shredded 

1 teaspoon Worcestershire sauce

chives

croutons

How to make:

Warm an 

8 quart pot over high heat.  

Use clean scissors and cut bacon directly into pot.  

Cook bacon until lightly crisp, stirring occasionally.

Meanwhile, 

cut chicken into bite size pieces. 

Take away bacon from pan and put on a plate.  

Add chicken into bacon grease to cook.  Stir occasionally until chicken is cooked through.  

Remove chicken onto plate along with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings.  

Whisk in flour and spices.   Add beer, broth and half & half.  Whisk to mix and bring to a bubble.  

Add cheese whisk to mix, stir in anticipation of having a smooth mixture.  Add Worcestershire sauce, chicken and bacon.  

Stir to combine.

Allow to simmer until prepared to serve, stirring occasionally. 

Garnish with chives and croutons.  

Enjoy!