MEXICALLI CHEESE SOUP

Ingredients

Serves 4-6.

6 slices applewood smoked bacon, chopped
Canola oil
2 medium onions, cut into small dice
1 medium green bell pepper, cut into small dice
¼ cup all-purpose flour
1 jar Fredericksburg Farms Watershed Ranch Roasted Chipotle Salsa
2 cups frozen whole kernel corn, thawed
4 cups beef broth
3 cups (12 ounces) shredded sharp cheddar cheese

Instructions

Cook bacon in a heavy-bottomed 4-quart saucepan over medium heat until crisp.  Remove bacon with a slotted spoon and drain on paper towels. Reserve bacon drippings. Add enough canola oil to the drippings in the pan to make ½ cup. Heat the drippings over medium heat. When fat is hot, add the onions and bell pepper. Cook, stirring occasionally, until onion is wilted and transparent, about 7 minutes. Add the flour all at once, stirring to blend well. Cook, stirring constantly, for 2-3 minutes. Add the Watershed Ranch Roasted Chipotle Salsa and the corn; stir to blend.