Jalapeno Popper Chicken Chili Soup

2 tbs olive oil, for sauteing
1 small onion, diced
1 red bell pepper, diced
4 jalapeno peppers, diced, seeds removed
3 cloves garlic, minced
coarse salt and 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 Mexican oregano, crushed between fingertips
1 (14 ounce) can petite diced tomatoes with juices
1 + 1/2 cups chicken broth
2 cups cannellini beans (cooked or canned)
1 cup corn
8 ounces cream cheese

(optional - not in nutritional information)
1/2 pound bacon, cooked crispy and crumbled, for serving
Monterrey jack cheese, shredded, for serving
sharp 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