I love chili but the red sauce doesn’t always agree with my stomach so I came up with an alternative that gives the wonderful taste of red chili but has the creaminess and spice we also crave! I make this chili several times a year and it disappears as quickly as I can serve it up! If you are not into super spicy, cut down the number of jalapeno peppers in the recipe. I found that even if you take out the seeds, 5 peppers can make the chili pretty darn spicy! You will fall in love with this recipe and will find yourself craving it!
- 3 tbsp extra virgin olive oil
- 1 small onion, diced
- 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
- 3 cloves garlic, minced
- salt and fresh ground black pepper
- 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- pinch of crushed red pepper
- 1 (10 oz) can dice tomatoes with green chilis
- 1 + 1/2 cups chicken broth
- 1 (14 oz) can cannelloni or navy beans, drained
- 1 (14 oz) can corn, drained
- 8 ounces cream cheese
- 1 pound bacon, cooked crispy and crumbled, divided
- In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and saute onion, jalapeno, and garlic until tender.
- 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.
- 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.
- 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.
- Serve and garnish with cheddar cheese and the rest of the crumbled bacon.