Jalapeno Popper Chicken Chili Soup
- Number of Servings: 9
Ingredients
2 tbs olive oil, for sauteing1 small onion, diced1 red bell pepper, diced4 jalapeno peppers, diced, seeds removed3 cloves garlic, mincedcoarse salt and fresh ground black pepper1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces2 teaspoons chile powder1 teaspoon ground cumin1 teaspoon Mexican oregano, crushed between fingertips1 (14 ounce) can petite diced tomatoes with juices1 + 1/2 cups chicken broth2 cups cannellini beans (cooked or canned)1 cup corn8 ounces cream cheese(optional - not in nutritional information)1/2 pound bacon, cooked crispy and crumbled, for servingMonterrey jack cheese, shredded, for servingsharp cheddar cheese, shredded, for serving
In a large, heavy-bottomed saucepan heat 1 tablespoons oil over medium heat and saute onion, both types of peppers and garlic until soft and tender.
Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.
Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.
Add cream cheese and stir until completely melted. Remove from heat.
Serve with crumbled bacon and both types of cheese sprinkled over top.
Notes:
This can also be made in a crockpot. Mix all ingredients (except the olive oil and cream cheese) and cook on low for 4-6 hours. Add the cream cheese during the last 30 mins.
-For a thick chili omit chicken broth.
-For a bigger pop of heat leave seeds in jalapeno peppers.
Serving Size: 1 cup
Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.
Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.
Add cream cheese and stir until completely melted. Remove from heat.
Serve with crumbled bacon and both types of cheese sprinkled over top.
Notes:
This can also be made in a crockpot. Mix all ingredients (except the olive oil and cream cheese) and cook on low for 4-6 hours. Add the cream cheese during the last 30 mins.
-For a thick chili omit chicken broth.
-For a bigger pop of heat leave seeds in jalapeno peppers.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 200.3
- Total Fat: 4.1 g
- Cholesterol: 41.8 mg
- Sodium: 556.7 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.2 g
- Protein: 22.7 g
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