For as long as I can remember my Mom has made this chicken chili recipe. I always knew when she was making it because the whole house suddenly smelled amazing from the fragrant peppers and yummy ingredients. It’s perfect for all occasions from family dinners to tailgate parties with friends. The best part is this recipe is a crowd pleaser year-round.
(Mom Tip: I always triple the recipe to freeze extra because it can be time consuming to make.)
3 tbsp. extra virgin olive oil
1 small onion, diced
5 jalapeño peppers, diced, seeds removed (leave some seeds for extra heat if desired)
3 cloves garlic, minced
Salt & fresh ground pepper
1 1/4 lb. boneless skinless chicken breast
2 tsp Chile powder
1 tsp ground cumin
1 tsp oregano
Pinch of crushed red pepper
1 (10oz) can diced tomatoes with green chiles (Rotel)
1 1/2 cups chicken broth
1 (14oz) can cannelloni or navy beans, drained and rinsed
1 (14oz) can corn, drained
8 oz. cream cheese
1 lb. bacon, cooked crispy, crumbled & diced
In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalapeños and garlic until tender.
Season chicken pieces with salt & pepper then add to saucepan with another tbsp of extra virgin olive oil. Add cumin, chile powder, oregano and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.
Stir in can diced tomatoes, chicken broth, corn and beans. Increase heat to bring to a simmer. Simmer for 30 minutes.
Stir in cream cheese and stir until completely melted. Stir in 1/2 crumbled bacon. Remove from heat. Season with salt and pepper as needed. Add more broth if needed.
Serve and garnish with cheddar cheese, crushed tortilla chips and bacon.
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