Sunday, June 1, 2014

Jalapeno Popper Chili

I loved this chili. It had so much flavor and cheesy goodness to it. I'll definitely be making it again-although likely not until the fall.


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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