Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
Add chicken and vegetables to reserved drippings in pan; cook 5 to 8 min. or until chicken is no longer pink and vegetables are crisp-tender, stirring frequently. Whisk in flour until blended. Gradually stir in water. Add bouillon and mustard; stir until bouillon is dissolved. Simmer on medium-low heat 10 min., stirring occasionally.
Add cheese in small batches, cooking and stirring after each addition until cheese is completely melted. (Do not allow soup to come to boil.) Serve topped with bacon.
Prepare using boneless skinless chicken thighs.
Prepare recipe as directed, using OSCAR MAYER Turkey Bacon, 4 crushed WYLER'S Reduced Sodium Instant Bouillon Chicken Flavored Cubes and 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.