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1
Cover ancho peppers with boiling water and let sit for 15 minutes.
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2
Cook the bacon in a stock pot on medium heat until crisp.
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3
Remove with slotted spoon and reserve.
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4
Add carrot, onion, peppers, cumin and garlic to pot.
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5
Stir and let brown.
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6
While browning drain the ancho peppers and seed and chop them.
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7
Add the ancho peppers to the pot with the carrot melange and continue browning.
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8
Pour the chicken broth into the pot and deglaze the pan.
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9
Add the potatoes and salt, bring to a boil, cover and simmer 15 minutes or until potatoes are tender.
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10
Add the chicken, bring back to simmer, cover and cook 10 minutes more.
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11
Combine the flour and the milk with a whisk.
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12
Add to the pot and stir until soup thickens, about 10 more minutes.
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13
Remove from heat.
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14
Stir in the cheeses until melted.
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15
Taste to adjust the seasonings.
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16
To serve, sprinkle with chopped green onion.
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17
Store in freezer.
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18
Store onion in refrigerator.
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19
Reheating instructions: Thaw overnight in refrigerator.
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20
Heat on the stove in a pot very slowly.
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21
Don't let it come to a complete boil.
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22
Or heat in the microwave until warmed through.
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23
Serve with fresh tortilla chips or crusty bread.
