A spin on chili that uses chicken, turkey bacon and Dr. Brown approved cheese.
Ingredients
1.5 lbs. Boneless Chicken Breasts, cut into bite-sized pieces
3 T Olive Oil
1 Small Onion, Diced
3 Jalapeno Peppers Diced, OR 2, 4 oz. Cans of Green Chili for Less Heat
3 Cloves Garlic, Minced
Salt and Fresh Ground Black Pepper
2 t Chili Powder
1 t Ground Cumin
1 t Oregano
Pinch of Crushed Red Pepper
1 Can Drained Diced Tomatos
1½ c Chicken Broth
1 lb. Turkey Bacon, Cooked Crispy and Crumbled, divided, optional
8 oz. Dr Brown Approved Cheese, optional
Instructions
In a large saucepan (deep enough for soup) heat 2 T olive oil over medium heat and sauté onion, jalapeno, and garlic until tender.
Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.
Stir in can of diced tomatoes, chicken broth, and increase heat to bring to a simmer. Let simmer for 30 minutes.
Stir in cheese and stir until completely melted. Stir in ½ of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.
Serve and garnish with Dr. Brown approved cheese and the rest of the crumbled bacon.
Recipe by Marpe at https://www.marpewellness.com/recipes/main-dish/jalapeno-popper-chili/