SLOW COOKER JALAPENO POPPER WHITE BEAN CHILI
From Mel's Kitchen Cafe. Simple and freakishly delicious. I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes.
Provided by claudbud
Categories Chicken Breast
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
- 2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
- 3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
- 4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.
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