Monday, January 6, 2014

Stay warm~Jalapeno Popper Chicken Chili

As most of you are aware the Midwest is experiencing a cold spell to say the least. Farmers and ranchers aren't slowing down or taking a day off to care for their livestock though. This is a great recipe to help you warm up. I found this on Pinterest (of course) and did a few alterations here and there. 

3 tbsp extra virgin olive oil
1 small onion, diced
5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat) I used about 10 jarred jalapeno slices.
1 T garlic, minced
salt and fresh ground black pepper
3 cups cooked shredded chicken
2 teaspoons chile powder
1 teaspoon ground cumin
1 teaspoon oregano
pinch of crushed red pepper
1 (10 oz) can dice tomatoes with green chilies
1 + 1/2 cups chicken broth
1 (14 oz) can cannelloni or navy beans, drained ( 1 time I used black beans)
1 (14 oz) can corn, drained
8 ounces cream cheese
1 pound bacon, cooked crispy and crumbled, divided

In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, 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 simmer. Let simmer 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.

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