Jalapeño Popper Chicken Chili

By ccavaletti

Ingredients

• 3 Tbsp extra virgin olive oil
• 1 small onion, diced
• 5 jalapeño peppers diced, seeds removed
• 3 cloves garlic, minced
• salt and pepper
• 4 boneless chicken breasts, cut into bite-sized pieces
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• pinch of crushed red pepper
• 1 (10 oz) can diced tomatoes with green chilies (Rotel)
• 1-1/2 c chicken broth
• 1 (14 oz) can cannellini or navy beans
• 1 (14 oz) can corn, drained
• 8 oz cream cheese
• 1 lb bacon, cooked crispy and crumbles, divided
• Cheddar cheese

Preparation

Step 1

In a large saucepan (deep enough for soup), heat 2 Tbsp extra virgin olive oil over medium heat and sauté onion, jalapeño and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the saucepan, adding another tablespoon of olive oil as well.

Add cumin, chili powder, oregano, and crushed red pepper.

Toss chicken and seasonings together and lightly brown chicken on all sides.

Stir in diced tomatoes, chicken broth, corn and beans and increase heat to bring to a boil.

Let boil for 30 minutes.

Stir in cream cheese and stir until completely melted.

Stir in 1/2 of the crumbled bacon

Remove from heat. Season with salt and pepper as needed

**Add more chicken broth if too thick.

Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

I got this on Facebook, the recipe is by "Real Housemoms"