Jalapeno Popper Chicken Chilli

Jalapeno Popper Chicken Chilli is a delicious meal and perfect for cool nights. It has a lot of incredible flavours and protein, and will keep you full for a long time!


Ingredients:
50ml virgin olive oil
1 small onion, chopped
5 jalapeno peppers, chopped. I like to leave the seeds in for extra heat, but you can take them out if you wish.
3 cloves of garlic, chopped
sea salt and freshly ground black pepper
4 boneless chicken breasts cut into bite-sized pieces
10ml chilli powder
5ml ground cumin
5ml dried oregano

A pinch of chilli flakes

1 tin of chopped tomatoes with green chillies

375ml chicken stock

1tin cannelloni beans, drained

1 tin of sweetcorn, drained

250g cream cheese

500g streaky bacon, cooked crispy and crumbles

Cheddar cheese

Method:

In a large pan that is deep enough to make soup heat half of the olive oil over medium heat and saute the onion, jalaoeno and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the pan with the rest of the oil. Add cumin, chilli powder, oregano and chilli flakes. Toss the chicken and seasoning together and lightly brown the chicken on all sides.

Stir in the diced tomatoes, chicken stock, sweetcorn and beans and turn up the heat to bring the contents of pan to the boil.Simmer for 30 minutes.

Stir in the cream cheese, stirring till completely melted. 

Stir in half of the bacon and remove from the heat. Check the seasoning and add more salt and pepper if required. Add mor chicken stock if the sauce is too thick.

Serve garnished with Cheddar cheese and the rest of the crumbled bacon.