Jalapeno Popper Chicken Chili Soup with Bacon

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
1/2 pound bacon, cooked crispy and crumbled, for serving
Monterrey jack cheese, shredded, for serving
sharp cheddar cheese, shredded, for serving

-For a thick chili omit chicken broth.
-For a bigger pop of heat leave seeds in jalapeno peppers.

In a large, heavy-bottomed saucepan heat 2 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.

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user AMANDA789.