3 tbsp olive oil
1 onion, diced
5 jalapeno peppers diced, seeds removed (I couldn't find fresh jalapenos, so used 1.5 red chili instead)
3 cloves garlic, minced
salt and pepper
1lb chicken breasts, cut into bite-sized pieces (no, this is FAR too much - use just ½lb instead)
1 tsp cumin
1 tsp oregano
1 (14 oz) can tomatoes with green chilies
2 cups chicken broth
1 (14 oz) can cannelloni or navy beans
2 (7 oz) can corn
200g cream cheese
175g bacon, sliced, cooked crisp and crumbled
In a large pot heat the oil and sauté onion, jalepeno, and garlic until tender.
Season the chicken with salt and pepper and add to the pot. Add cumin and oregano and cook until the chicken is lightly cooked on all sides.
Stir in diced tomatoes, chicken broth, corn, and beans and increase heat to bring to a simmer. Let simmer for 30 minutes.
Stir in cream cheese and stir until completely melted. Stir in the crumbled bacon. Add more chicken stock if too thick.
Made this a day where DH wasn't home, which was probably a good thing. It was kinda hot, but not too hot for comfort - just enough to give a nice "bite" to it. I might even try it with 2 chilies next time. Tasted fantastic! I love the cheesy-chili flavour :) Will definitely make this again.
Edit: Okay, made this again, and despite adding 2 chilies it had practically no *bite*. Perhaps Danish chilies are just really weak? Or perhaps I was too diligent in removing seeds? Either way, it had very little heat to it, but that was easily remedied by adding extra chili-flakes at serving time.
More importantly, I thought the soup had FAR too much chicken! It definitely only needs about half of what the recipe calls for. I'll have to remember that for next time.
Thursday, December 19, 2013
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