Monday, January 26, 2015

Crockpot Jalapeno Popper Chili

This was a great recipe.  Here are the changes I made.  I used frozen chicken breasts and at hour 7 or so, I took them out and cubed them.   I did NOT puree the soup(I forgot to do this before putting the chunks of chicken back in and didn't want pureed chicken)and wouldn't do it again.  I used a full pound of beans, so I used 4 cups of broth(4 cups water and 4 tsp or cubes of bouillon)  I also let everyone add their own bacon.  Will make this again for sure!  Loved it.
Crockpot Jalapeño Popper Chili
Serves 6 - 8

1 yellow onion, diced
1 - 2 jalapeno peppers, seeds removed, and diced
3 cloves garlic, minced
1/2 red or yellow bell pepper, diced
2 boneless, skinless chicken thighs (breasts work too - I just find thighs less dry and more flavorful)
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon oregano
pinch of crushed red pepper
1 (14 oz) can diced tomatoes
3-4 cups chicken broth (use 4 if you're doing a full pound of beans)
1/2 or 1 lb dry white beans, rinsed and sorted (I used navy beans)
1 cup frozen corn
salt and pepper to taste
8 ounces cream cheese
1/2 pound bacon, cooked and crumbled

Add all ingredients except the cream cheese and bacon to the crockpot. Cook on low for 7-9 hours. Shred chicken with two forks.

(optional) Using an immersion blender, briefly pulse a few times to break up some of the beans and thicken the soup - you don't want it smooth, just a few of the beans pureed. Or take about 2 cups of the chili out and blend it in a countertop blender (leave the lid cracked so the steam doesn't make your blender explode)

Add the cream cheese and let melt for about 10 minutes, stir to combine, and mix in crumbled bacon. Salt to taste and serve.

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