Jalapeno Popper Chicken Chili

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 + ½ 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 Add Fresh Creamy Flavor w/ Mexico Avocados

 

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 Wordpress Recipe Plugin by EasyRecipe