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Jalapeño popper white chili
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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 | |
fresh ground black pepper | |
1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces | |
2 teaspoons | chile powder |
1 teaspoon | ground cumin |
1 teaspoon | oregano |
pinch | crushed red pepper |
1 (10 oz) can | dice tomatoes with green chiles |
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 |
Instructions
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.
Adapted from Cinnamon Spice & Everything Nice (just ever so slightly)
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