1 pound boneless, skinless chicken breast, cut into chunks
1 medium onion, chopped
1 red bell pepper, diced
1 large potato, diced
2 cups frozen cut corn
2 cans (16 ounces each) fat free, reduced sodium chicken broth
1/2 cup all purpose flour
2 cups skim milk
4 oz processed cheddar cheese, diced
1/2 teaspoon salt
fresh ground pepper to taste
1/2 cup processed bacon bits

Spray a large soup pot with nonstick cooking spray and heat over medium heat until hot. Add chicken, onion, and bell pepper and cook over medium heat until chicken is browned and vegetables are tender. Stir in potatoes and broth and bring to boil. Reduce heat and simmer, covered for 20 minutes. Stir in corn. Blend the flour and milk in a bowl then gradually stir it into the pot. Increase heat to medium and cook until thickened, stirring constantly. Add cheese and stir until melted and well blended. Add salt and pepper to taste and sprinkle with bacon bits before serving.

Makes 8-10 Servings
Serving Size: 12 ounces