Sunday, August 7, 2016

Jalapeno Popper Chicken Chili


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Here is my 5th place winner in the Poultry competition.  The picture is not very good as it was taken out at the fair after I was awarded my ribbon.

This soup was really good and it will be a recipe I will make again.  I loved that it had cream cheese, jalapeno peppers and bacon... are the best parts of a jalapeno popper!!!

Jalapeno Popper Chicken Chili

3 tablespoons olive oil
1/2 cup onion, chopped
5 jalapeno peppers, seeded and chopped
3 teaspoons chopped garlic
1 lb chicken, cut into bite size pieces
2 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon cummin
2 15.5 oz cans great northern beans
1 15.25 oz can southwest corn
1 10 oz can rotel tomatoes with lime juice and cilantro
1 4 oz can chopped chilies
1 Cup water
1 teaspoon chicken flavored soup base
1 12 oz  Kentucky Bourbon Barrel Ale
2 Tablespoon sugar
8 oz cream cheese
12 ounces bacon, cooked crisp and crumbled

In a large saucepan heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil.
 Add cinnamon,cumin, chili powder, and oregano. Stir chicken and seasonings together.

Stir in can of chilies, rotel tomatoes, water, chicken broth paste, southwest corn, and great northern 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.