Jalapeno Popper Chicken Chili

By Booper-2

Recipe by Bev Cooks

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

Details

Servings 1
Cooking time 60mins
Adapted from tablespoon.com

Preparation

Step 1

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!