Steps:
- Fry bacon until it renders its fat. Crumble/cut up bacon and set aside. In same pan put in onions, garlic and collards. Cook 10 minutes or until collards are wilted. Put bacon, collards and remaining ingredients in a stock pot. Bring soup to a boil and then simmer until chicken is done and liquid reduced to chili consistency, 1-1.5 hours. Serve with cornbread.
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