Jalapeno Popper Chili-adapted from Mel's Kitchen Cafe
Total Time: 7 1/2 hours
Serves 8
- 1 large yellow onion, diced
- 2 jalapeno peppers, seeded and finely chopped
- 1 red pepper, diced
- 2 chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 14 ounce can diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 12 ounces dry great northern beans
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces light cream cheese, cut into cubes
- 1 cup frozen corn kernals
Add all the ingredients except cream cheese and corn to a 5-quart slow cooker. Cook on low for 7-9 hours.
Remove the chicken and dice or shred into bite-sized pieces. Return the chicken to the slow cooker. Stir in cream cheese and corn. Cover and cook on low for 10-15 more minutes, or until cheese has melted. Add additional salt and pepper to taste and serve with cheese and sour cream.
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