Cook the bacon in a stock pot on medium heat until crisp. Remove with slotted spoon and reserve.
Add carrot, onion, peppers, cumin and garlic to pot. Stir and let brown. Add the chili powder to the pot
with the carrot melange and continue browning.
Pour the chicken broth into the pot and deglaze the pan. Add the potatoes and salt, bring to a boil, cover
and simmer 15 minutes or until potatoes are tender. Add the chicken, bring back to simmer, cover and
cook 10 minutes more.
Combine the flour and the milk with a whisk. Add to the pot and stir until soup thickens, about 10 more
minutes. Remove from heat.
Stir in the cheeses until melted. Taste to adjust the seasonings. To serve, sprinkle with chopped green
Serving Ideas: This is good with tortilla chips.