Sunday, December 20, 2015

Slow Cooker Jalapeno Popper White Bean Chili

This will be a regular in our house. It's a slight variation from Kelli's white chili, which I love.
It doesn't necessarily have to be a slow cooker recipe, either. If you have a rotisserie chicken, use canned beans, and saute the veggies for a little bit, it could be a 30 minute meal.

Slow Cooker Jalapeno Popper White Bean Chili
Yield: Serves 6-8

Recipe HERE. See her notes for some additional directions.
  • 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  (I kept this the same, but was worried it would be too much liquid since I didn't use dry beans. It ended up being perfect for me, though).
  • 12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans (I just used 2 cans of white beans, drained and rinsed)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces light cream cheese, cut into cubes
  • 1 cup frozen corn kernels (i used 1 can, drained)
  • 6-8 slices bacon, cooked and crumbled or chopped
  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 (I did 4-6 hoursish since my beans were already cooked).
  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.

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