1. Heat the oil in a large pot. Add the onions, both peppers, and garlic; sauté until it the veggies start to soften, 4 minutes. Add a pinch of salt and pepper.
2. Add the ground chicken and brown all over, 5 minutes. Add the taco seasoning and continue to cook another minute.
3. Add beans, corn, diced tomatoes, salsa, broth and cilantro to the pot. Bring to a light simmer and cook 30 minutes.
4. While the soup simmers, cook the bacon and roughly chop into crumbles.
5. Add the cream cheese to the chili and stir until melted and creamy.
6. Serve chili garnished with bacon crumbles, cilantro, sliced jalapeno and shredded cheese!
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