Jalapeno Popper Chicken Chili Soup
- olive oil, for sauting
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cannellini beans, cooked or canned (2 cups)
- Corn (1 cup)
- Cumin, ground (1 teaspoon)
- Garlic (3 cloves)
- Jalapeno peppers (4)
- Mexican oregano (1 teaspoon)
- Onion, small (1)
- Red bell pepper (1)
- Tomatoes, petite with juices (1 (14 ounce) can)
- Meat
- Bacon (1/2 pound)
- Chicken breasts, boneless (1 1/4 pound)
- Canned Goods
Chicken broth (1 1/2 cups)
- Cooking & Baking
- Chile powder (2 teaspoons)
- Olive oil (1)
- Salt and fresh ground black pepper, coarse (1)
- Dairy
- Cheddar cheese, sharp (1)
- Cream cheese (8 ounces)
- Monterrey jack cheese (1)
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Recipe Stats
Published August 27, 2012 (5 months ago).
178 people saved this recipe.
