A hearty soup on a cold winter’s day. It’ll warm up your soul and your taste buds.
Ingredients
4 slices bacon, cut into 1 inch pieces
1 tablespoon olive oil
1 onion, diced
4 jalapeno peppers, diced (saving a few rings for garnish on top)
2 cloves garlic, chopped (or more if you LOVE garlic)
4 cups chicken broth
2 cups chicken, cooked and diced or shredded
1 15 ounce can white beans
salt and pepper to taste
1 cup corn
4 ounces cream cheese, room temperature
1 cup aged cheddar cheese, shredded
Directions
Cook the bacon in a large sauce pan until cripsy, set aside on paper towels to drain and pour off the excess grease.
Heat the oil in the pan over medium head, add the onion and jalapeno peppers and cook until tender, about 5 to 7 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
Add the corn, cream cheese and cheddar cheese and stir in until the cheese melts.
**** Use as many jalapenos as you like, optionally removing the seeds to reduce the heat. If you find the soup is too “hot” add a little more cream cheese to moderate the heat. Wear Gloves!
**** Garnish with Jalapeno rings and crumbled tortilla chips to get the jalapeno pepper crunch.
