Jalapeno Popper Chicken Chili

By Coppermouse

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 medium red onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 jalapeno peppers, two finely chopped and one sliced (for garnish) You can omit the seeds for less heat
• 3 cloves garlic, minced
• 12 ounce ground chicken
• 2 tablespoons favorite taco seasoning
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 cup corn
• 1 (14.5 oz) can Muir Glen diced tomatoes
• 1/2 cup salsa 3/4 cup chicken broth
• 1/2 cup chopped cilantro, plus more for garnish
• 4 slices bacon
• 4 ounce cream cheese (half a block)
• 1/2 cup shredded Mexican cheese
• 1 pinch coarse salt and freshly ground pepper

Preparation

Step 1

Heat the oil in a large pot. Add the onions, both peppers, and garlic; sauté until it the veggies start to soften, 4 minutes. Add a pinch of salt and pepper.
2. Add the ground chicken and brown all over, 5 minutes. Add the taco seasoning and continue to cook another minute.
3. Add beans, corn, diced tomatoes, salsa, broth and cilantro to the pot. Bring to a light simmer and cook 30 minutes.
4. While the soup simmers, cook the bacon and roughly chop into crumbles.
5. Add the cream cheese to the chili and stir until melted and creamy.
6. Serve chili garnished with bacon crumbles, cilantro, sliced jalapeno and shredded cheese!