Slow Cooker Jalapeno Popper White Bean Chili

• 1 cup chopped yellow onion
• 2 jalapeno peppers, seeded and finely chopped
• 3 garlic cloves, finely chopped or 3 pressed garlic cloves
• 1/2 cup small diced red bell peppers or 1/2 cup yellow bell pepper
• 1 lb chicken breasts or 2 chicken breasts, trimmed of fat
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (14 ounce) can diced tomatoes, undrained
• 4 cups low sodium chicken broth
• 12 ounces dry white beans (rinsed and picked through to remove any stones or bad beans)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces light cream cheese, cut into cubes
• 1 cup frozen corn kernels
• 6 -8 slices crumbled or chopped bacon

1. 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. 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. 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. 4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.

yellow onion, peppers, garlic, red bell peppers, chicken breasts, chili powder, ground cumin, oregano, tomatoes, chicken broth, white beans, salt, pepper, light cream cheese, corn, bacon

Taken from www.food.com/recipe/slow-cooker-jalapeno-popper-white-bean-chili-512056 (may not work)