Bake the chicken breasts per our usual. Cool and cut into bite-sized pieces.

Chop onion and bell pepper. Mince garlic.

Cook bacon and drain it. Reserve 2 tbsp bacon fat. Crumble the bacon once cooled.

Sautee onion, bell pepper, and garlic in bacon fat in the bottom of the soup pot for about 3 minutes.

Add chicken, chicken broth, corn, and bacon.

Combine corn starch and milk. Stir into soup.

Heat to boiling, stirring constantly. Be on this because it sticks badly!

Reduce heat and simmer for 15 minutes, stirring constantly.

Add salt, pepper, and cheese. Stir until melted.

525 calories per one-quarter recipe, using strictly measured amounts of all ingredients, including chicken breast. 12 oz chicken breast is equal to one medium-large breast.