Ingredients

The following ingredients have 4 Servings
  • 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
  • 4 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 diced tomatoes with green chiles (Rotel)
  • 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)
  • cheddar cheese

Instruction

  • In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté 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 boil
  • Let boil 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