Categories: Slow Cooker
Ingredients
- 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
Directions
-
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.