Jalapeno Popper Chicken Chili

By Jac_M

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small onion, diced
• 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
• 3 cloves garlic, minced
• salt and fresh ground black pepper
• 4 boneless chicken breasts, cut into bite-sized pieces
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• pinch of crushed red pepper
• 1 (10 oz) can diced tomatoes with green chiles (Rotel)
• 1 + 1/2 cups chicken broth
• 1 (14 oz) can cannelloni or navy beans, drained
• 1 (14 oz) can corn, drained
• 8 ounces cream cheese
• 1 pound bacon, cooked crispy and crumbled, divided
• cheddar cheese

Details

Servings 1
Adapted from realhousemoms.com

Preparation

Step 1

Instructions

In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalapeno, 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 can of diced tomatoes, chicken broth, corn, and cannelloni 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 ½ 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