Slow Cooker Jalapeno Popper White Bean Chili

This chicken recipe, Slow Cooker Jalapeno Popper White Bean Chili, leans on chopped yellow or white onion, jalapeno peppers and garlic. It makes 6 Servings and takes about 560 minutes.

• Yield 6 Servings
• Ready in 560 minutes
• Prep 20 minutes
• Cook 540 minutes

Ingredients

• 1 cup chopped yellow or white onion
• 2 jalapeno peppers (seeded and finely chopped)
• 3 cloves garlic (finely minced or pressed)
• 1/2 cup red or yellow bell pepper (small diced)
• 1 pound chicken breasts (trimmed of fat (about 2 chicken breasts))
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (14-ounce) can diced tomatoes (undrained)
• 4 cups low-sodium chicken broth
• 12 ounces dry white beans (rinsed and picked through to remove any stones or bad beans)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces light cream cheese (cut into cubes)
• 1 cup frozen corn kernels
• 6-8 slices bacon (cooked and crumbled or chopped)

Instructions

1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.

The pot thickens as it sits. Add a spoon of water if you reheat it.