It's hearty and creamy (even though I make it dairy free!) with just the right amount of spice... and, HELLO... it is full of bacon!! What's not to love?!
This chili is great for this time of year because of fall... and football!! But it's also great becasue we have soooo many jalapenos left from the garden that we need to find a use for! Perfect!
Jalapeno Popper Chicken Chili
1 small red onion- diced
1 red pepper- diced
4 jalapenos (seeded)- adjust depending on how much spice you like
3 garlic cloves- minced
1 1/4 lb chicken- cut in bite size pieces
salt & black pepper- to taste
1- 2 T chili seasoning
1 t cumin
2 t oregano
1 ( 14 oz) can diced tomatoes with the juice
4 C chicken broth
1 can red beans
1 can white beans
1 C corn (frozen)
8 oz cream cheese- I use Go Veggie brand chive and garlic flavor (GF & DF!)
EVOO
1 lb bacon- cooked extra crispy and crumbled
1. Heat 1-2T EVOO in a soup pot over medium. Saute the onion, pepper, and garlic until soft.
2. Season the chicken with salt and pepper. Add to the pot. Add the other seasonings and cook until lightly browned.
3. Add the tomatoes, broth, beans, and corn. Cook 30 minutes. Taste and adjust seasoning.
4. Add cream cheese and stir until melted.
5. Stir in the crumbled bacon.
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| So yum!! How fun is my black cat soup mug?! |
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