Stay warm and full with this wholesome Bacon Chicken Chili recipe. Easy to prepare and full of fresh ingredients, it will quickly become a new staple in your household.
Using a large pot set over medium heat, cook the chopped bacon until done, about 5 minutes. Remove the bacon and set it to the side. Remove some bacon grease, but leave the majority.
4 strips thick-cut bacon
In the same pot; add chopped onion to the bacon grease. Cook until translucent, about 4-5 minutes. Add the garlic and jalapeno, and cook until fragrant.
Add chicken breasts, green chilies, tomatoes, broth, and spices. Bring this to a boil and then reduce heat to a simmer. Cover and let cook for 8-10 minutes. Once the chicken is fully cooked (165°F internally), reduce heat to low. Remove and shred the chicken using two forks.
2 boneless, skinless chicken breasts, 4.5 ounces green chilies, 2 Roma tomatoes, 4 cups low-sodium chicken broth, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon ground cayenne pepper, ½ teaspoon ground cumin
Puree or crush ½ cup of the white beans into a paste.
30 ounces white beans
Add the shredded chicken, cooked bacon, remaining white beans, corn, and peas into the pot. Simmer for 10 minutes. Remove from heat, stir in sour cream.
1 cup frozen corn, ½ cup frozen peas, ¼ cup sour cream
Spoon chili into bowls, garnish with crushed tortilla chips, cilantro, cheese. Enjoy!
Video
Notes
There's no need to thaw the frozen corn and peas; add them frozen.
Nutritional information does not include optional ingredients.
Storage: Store bacon chicken chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.