4 slices pepper-backed bacon, cut in 1-inch pieces
1 onion, chopped
4 sweet peppers, seeded and chopped in 1/2-inch pieces (red, green, yellow, orange, purple)
2-3 potatoes, peeled and diced in 1-inch cubes (about 2 cups)
2 ancho chiles, seeded and chopped in 1/2 inch pieces
1-3 serrano or any hot chiles, seeded and chopped in 1/2 inch pieces
2 C or 1 14-oz can broth (chicken or vegetable)
12 oz sour cream (regular or nonfat)

Heat bacon or oil in a large saucepan over medium high heat. Cook bacon until crisp, remove from pan and drain on a paper towel and reserve. In the dripping, add the onions, peppers, and 1/2 t salt, stirring often to coat. Cook until onion is soft (6-8 minutes). Add potatoes and stir to coat. Add broth (with additional water to cover potatoes if needed). Bring to a low boil, reduce heat to medium and simmer until potatoes are soft (15 minutes). Add 1 cup sour cream, stir and heat through (do not boil). Adjust seasoning to taste. Serve hot, garnished with dollops of sour cream and bacon bits.

Serves 4