Carb Smart Loaded Bacon, Chicken and Pepper Soup

• Meanwhile, cut ciabatta into 1-inch pieces.
• Toss ciabatta with 1 tbsp (2 tbsp) oil on an unlined baking sheet. Season salt and pepper.
• Toast in the bottom of the oven until croutons are golden and crisp, 8-10 min.

• While the croutons bake, core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onions, keeping white and green parts separate.
• Peel, then mince or grate garlic.
• Pat chicken dry with paper towels, then cut into 1/2-inch pieces on a separate cutting board. Season with salt and pepper.
  
• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.** 
• Set aside.

• Heat a large pot over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) butter, then stir until butter melts.
• Add garlic, peppers, corn and green onion whites. Cook, stirring occasionally, until peppers start to soften and corn begins to brown slightly, 3 min. Season with salt and pepper.
• Sprinkle flour over veggies. Cook, stirring often, until veggies are coated, 1 min.

• Add cream cheese, stock powder and 1 1/2 cups (3 cups) water. Carefully whisk until cream cheese is well combined. Add chicken and bring up to a simmer. Once simmering, stir occasionally, until soup thickens slightly, 2-3 min.
• Remove from heat, then stir in red pepper pesto. Season with pepper, to taste.

• Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease!)
• Divide soup between bowls. Top with bacon and croutons.
• Sprinkle with cheese and green onion greens.

If you've opted to add chicken breasts, pat dry with paper towels, then cut into 1/2-inch pieces on a separate cutting board. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.** Set aside.