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Creamy Tomato Soup with Corn, Chicken and Bacon


1/4 cup white onion
4 cloves garlic
Two 15-ounce cans diced tomatoes
One 8-ounce can Mexicorn (a blend of corn with red and green bell peppers)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 cup buttermilk
1 cup chicken broth
2 1/2 cups cooked shredded chicken breast (I used a rotisserie chicken and shred it)
1 cup cooked crumbled bacon



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