- 3 Tbsp Extra Virgin Olive Oil
- 1 Small Onion, diced
- 5 Jalapeno Peppers, diced, seeds removed (leave some seeds for added heat as desired)
- 3 Cloves Garlic, minced
- Salt
- Pepper
- 1 1/4 lb Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- 2 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Oregano
- Pinch of Crushed Red Pepper
- 1 - 10 oz. can Diced Tomatoes with Green Chiles
- 1.5 cups Chicken Broth
- 1 - 14 oz. can Navy Beans, drained
- 1 - 14 oz. can Corn, drained
- 8 oz. Cream Cheese
- 1 lb Bacon, cooked crispy and crumbled
In a large sauce pan (deep enough for soup) heat 2 Tbsp EVOO over medium heat and saute onion, jalapeno, and garlic until tender.
Season the chicken with salt and pepper, then add to the saucepan adding another Tbsp of EVOO 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 the tomatoes, chicken broth, corn and beans. Increase heat to bring to a simmer. Let simmer for 30 minutes.
Stir in cream cheese until completely melted, then stir in half of the crumbled bacon. Remove from heat.
*You could also put in a crock pot to keep warm for a few hours if making it early.
Serve and garnish with cheddar cheese and the rest of the bacon. Makes 6-8 servings.