1 Brown 4 ounces of diced pancetta in a large skillet or soup pot
2 Transfer the crispy pancetta onto a plate and set aside for now
3 Add the diced chicken into the skillet and season with garlic powder, onion powder, salt and black pepper
4 Cook until the chicken is cooked through and golden brown
5 Transfer the chicken onto the plate with the pancetta and set aside for now
6 Add the diced onion, carrots and poblano into the skillet and cook over medium heat for about 5-7 minutes
7 Add the finely minced garlic and cook, stirring consistently, for 60 seconds
8 Add 1/3 cup of flour and cook, stirring consistently, for about 60 seconds
9 Add 6 cups of chicken stock and stir to combine and work up any brown bits from the bottom of the skillet
10 Add the corn, potatoes, sweet bell peppers, crispy pancetta and browned chicken into the soup
11 Bring the soup up to a simmer
12 Add 3/4 cup of buttermilk, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of cumin and a big pinch of salt and black pepper and simmer until the potatoes are tender (about 15 minutes)
13 Serve garnished with fresh parsley or cilantro and green onions (optional)
14 Chill leftovers in an airtight container
