Jalapeno Chicken Chowder

This is a great soup!  I didn't add the bacon but imagine it would be great in here!  I double this for our family and I use the jarred jalapenos instead of the fresh.  This is great served with crushed tortilla chips on top!  Original recipe is found here:  Darcie Dishes

Olive oil 

1 # chicken thighs or breasts diced into bite size pieces 

salt and pepper to taste

1 medium onion, diced

1-2 large carrots, diced

1 large celery stalk, diced

5 small jalapenos, diced (do not include the ribs or seeds unless you want more spice) **Jarred jalapenos can be substituted 

3 garlic cloves minced

2 teaspoons chili powder

1 teaspoon oregano

1 teaspoon cumin

pinch of cayenne or red pepper flakes

1 can diced tomatoes with green chilies

2 cups chicken broth

8 ounce cream cheese

1/2 cup heavy cream

8 ounce bacon, cooked and crumbled

Optional:  tortilla chips and diced green onions

• Heat oil in large pot.
• Add chicken and season with salt and pepper.  Cook until no longer pink.  Remove from pan and set aside.
• Heat more oil and cook veggies until tender.
• Put chicken back into the pan and add the spices.  Cook for 30 seconds.
• Add the diced tomatoes and broth and bring to simmer.  Let simmer 25 minutes uncovered.
• Then add the cream cheese and heavy cream.  Stir until cheese is completely melted.
• Turn off heat and stir in 1/2 of the bacon if using.
• Garnish bowls with green onions and bacon if desired.
• Serve with tortilla chips.