In a large soup pot melt butter. Add in bell peppers and onions and saute for 2-3 minutes until tender. Add in minced garlic for the last 30 seconds.
Whisk in flour and once dissolved slowly whisk in chicken broth. Once all the chicken broth is in the soup add in cooked and shredded chicken, diced red potatoes, green chilis, corn, and seasonings. Bring to a boil and then reduce to a simmer and allow to cook for 15-20 minutes or until potatoes are tender.
Remove from heat and mix in half and half. Mix together well then serve with cooked and crumbled bacon.