25 minutes

INGREDIENTS boneless chicken chicken broth BBQ sauce bacon roasted red pepper Monterey Jack cheese

Place the bacon on a baking sheet and bake in the oven. At the same time, on a cutting board, dice the chicken into cubes.

Drain the roasted red peppers and dice into bite sized pieces.

Cook the chicken pieces until just browned on all sides.

Add in the chicken broth, BBQ sauce, roasted red peppers, and Monterey Jack cheese. Bring to a simmer.

Remove the bacon from oven and allow to cool slightly and crumble into small pieces. Serve the soup in bowls and topped with crumbled bacon, extra Monterey Jack cheese and garnish with a sprinkle green onion over the top, if desired.

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