Crockpot Jalapeño Popper Chili

                                                                                                                                

1 yellow onion, diced
 1 - 2 jalapeno peppers, seeds removed, and diced
 3 cloves garlic, minced
 1/2 red or yellow bell pepper, diced
 2 boneless, skinless chicken thigh (I  find thighs less dry
 1 teaspoon chile powder
 1 teaspoon ground cumin
 1 teaspoon oregano
 pinch of crushed red pepper
 1 (14 oz) can diced tomatoes
 3-4 cups chicken broth (use 4 if you're doing a full pound of beans)
 1/2 or 1 lb dry white beans, rinsed and sorted (I used navy beans)
 1 cup frozen corn
 salt and pepper to taste
 8 ounces cream cheese
 1/2 pound bacon, cooked and crumbled

 Add all ingredients except the cream cheese and bacon to the crockpot. Cook on low for 7-9 hours. Shred chicken with two forks.
(optional) Using an immersion blender, briefly pulse a few times to break up some of the beans and thicken the soup - you don't want it smooth, just a few of the beans pureed. Or take about 2 cups of the chili out and blend it in a countertop blender (leave the lid cracked so the steam doesn't make your blender explode)
Add the cream cheese and let melt for about 10 minutes, stir to combine, and mix in crumbled bacon. Salt to taste and serve.