Fr. Andy’s White Chicken-Bacon-Jalapeno Chili
2 lbs. chicken breast, cubed
1 lb. bacon
2 (15 oz.) cans Southern Style White Beans, not drained
1 (12 oz.) jar mild or hot jalapeno slices, chopped, not drained
1 (8 oz.) can sweet corn, not drained
1 (8 oz.) can sweet cream style corn
1 (4 oz.) can mushrooms, chopped and drained
2 tbsp. minced garlic
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. cumin
1 tbsp. chili powder
1 tbsp. salt
1 tbsp. red pepper flakes
½ tsp. paprika
1 quart heavy whipping cream
1 can cream of bean and bacon soup
1 can cream of chicken soup
1 32 oz. contain Bone broth
Cut bacon into quarter inch pieces and fry. Dice the chicken into small cubes. Using a slotted spoon, remove bacon from grease to a separate plate covered with paper towels to drain. Fry chicken cubes in bacon grease until cooked through. Add all the additional ingredients. Mix well. Return bacon to the pot and stir. Transfer to a large slow cooker and cook on low 4-5 hours. Serve. Garnish with sour cream and white cheese.
