- Servings: Four
Ingredients:
| 8 oz | Bacon, chopped |
| 2 Tbsp | Olive Oil |
| 1 | Small Onion, chopped |
| 4 Tbsp | Butter |
| 4 Tbsp | Flour |
| 2 cups | Cooked Chicken, diced |
| 2 cups | Heavy Cream |
| 1 cup | Sour Cream |
| 2 oz | Cream Cheese |
| 1× 4.5 oz can | Diced Green Chiles |
| 2 Tbsp | Diced Pickled Jalapenos, nacho slice variety |
| 4 Tbsp | Reserved Liquid From Pickled Jalapenos |
| 2 tsp | Chicken Base |
| 2 cans | Chicken Broth or Stock |
| 2× 15 oz cans | White Navy Beans |
| 8 oz | Shredded White Cheddar Cheese |
| 8 oz | Monterey Jack Cheese |
Directions:
In a large sauce pan on medium high heat, cook bacon in olive oil until crisp. Remove from pan and drain on paper towels. Add butter and onions, and cook until onions are translucent, about 5 minutes. Add flour and cook for an additional 2 minutes. Add chicken broth, beans, chicken and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes. Add heavy cream and bring to a boil and stir in sour cream, cream cheese, chicken base, and jalapeno juice. Reduce heat and simmer for an additional 10 minutes. Remove from heat and add chiles, jalapenos, and cheese. Serve hot with additional shredded cheese and crisp bacon as a garnish.
Helpful Tips:
Half and half or light cream can be substituted for heavy cream. In substitution of chicken base, two chicken bouillon cubes may be used. Canned chunk chicken works well in this recipe. To replace pickled jalapeno juice, add two teaspoons vinegar and 1/2 teaspoon sugar to jar of pickled jalapenos.
