Tuesday, September 24, 2013

Jalapeno Popper Chicken Chili

I made this last night and it was excellent.  I will definetely make it again - although it is HOT.  I wasn't going to add the full brick of cream cheese but I needed too otherwise it would have been too hot to eat.  I did it in the crockpot and made a few changes which I will note below.

Jalapeno Popper Chicken Chili
  1. 3 tbsp extra virgin olive oil -eliminated
  2. 1 small onion, diced - eliminated
  3. 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat) - I used 3.
  4. 3 cloves garlic, minced - eliminated
  5. salt and fresh ground black pepper
  6. 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces - I used one whole chicken quarter
  7. 2 teaspoons chile powder
  8. 1 teaspoon ground cumin
  9. 1 teaspoon oregano - eliminated
  10. pinch of crushed red pepper
  11. 1 (10 oz) can dice tomatoes with green chiles
  12. 1 + 1/2 cups chicken broth
  13. 1 (14 oz) can cannelloni or navy beans, drained
  14. 1 (14 oz) can corn, drained - I used frozen corn
  15. 8 ounces cream cheese - I used reduced fat
  16. 1 pound bacon, cooked crispy and crumbled, divided - I eliminated
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

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