Ingredients
- 1 Tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 4 jalapeno peppers diced, seeds removed
- 4 garlic cloves minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 lb. chicken breasts cut into bite-sized pieces
- 1 Tablespoon Penzey's Arizona Dream spice or chile powder
- 1 Tablespoon ground cumin
- 1 teaspoon paprika
- 1 15 oz can diced tomatoes in juice
- 1 ½ c. chicken broth
- 2 c. cannellini beans
- 2 c. corn
- 8 oz. cream cheese I used ⅓ less fat
- 4 slices bacon cooked and crumbled
- ¼ c. sharp cheddar cheese
Instructions
- 1. In a large saucepan heat the olive oil over medium heat.
- 2.. Add in the onion, red pepper, jalapeno pepper, and garlic and saute for 5-7 minutes or until soft.
- 3. Sprinkle the chicken with the salt and pepper.
- 4. Push the vegetables to the side of the pan and add in the chicken. Lightly brown the chicken on all sides.
- 5. Add in the Arizona Dream, cumin, and paprika. Stir to combine the spices with the chicken and vegetables.
- 6. Stir in the tomatoes, chicken broth, cannellini beans, and corn. Bring to a simmer and cook for 30 minutes.
- 7. Add in the cream cheese and stir until it is completely melted, about 5 minutes. Remove from heat.
- 8. Ladle the soup into a bowl and top with crumbled bacon and cheese.
Notes
A Hezzi-D Original recipe