Jalapeno Popper Chicken Soup

This is a yummy spicy soup!


4 boneless skinless chicken breasts, cut into bite-sized pieces
2 t chili powder
1 t cumin
1 t oregano
1 28 oz. can crushed tomatoes
1 28 oz. can water
1 1/2 cup fat free reduced sodium chicken broth
1 7 oz. can chopped green chiles
2 cans great northern beans, drained and rinsed
1 cup frozen corn
8 oz. reduced fat cream cheese
1/2 pound center cut bacon, cooked and crumbled for serving
shredded cheddar cheese, for serving


In a large stock pot sprayed with olive oil, add the cubed chicken and sprinkle with the chili powder, cumin, and oregano. Cook on medium heat until chicken is cooked through.

Add the tomatoes, water, chicken broth, green chilies, beans, and corn. Bring to a simmer and cook about 30 minutes. Add an additional teaspoon of chili powder and cumin if desired.

Add cream cheese and stir until completely melted. Remove from heat.

Serve soup topped with cheese and bacon if desired.

Recipe modified from Cinnamon Spice and Everything Nice