Jalapeno Popper Chicken Chili

Jalapeno Popper Chicken Chili via Real Housemoms
3 T EVOO
1 sm onion, diced
4 jalapeno peppers diced, seeds removed
3 cloves garlic, minced
salt and pepper
4 boneless chicken breasts, cut into bite-sized pieces
2 t chili powder
1 t ground cumin
1 t oregano
pinch of crushed red pepper
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1  ½ c chicken broth
1 (14 oz) can cannelloni or navy beans, drained (1 1/2 c cooked)
1 (14 oz) can corn, drained
8 oz cream cheese
1 lb bacon, cooked crispy and crumbled, divided
cheddar cheese

In a large soup pot heat 2 T EVOO over med heat and sauté onion, jalapeno, and garlic until tender
Season chicken with salt and pepper, then add to pan, adding another T EVOO.  Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides. Stir in  tomatoes, broth, corn, and beans and bring to a boil.  Boil 30 min. Stir in cr cheese and stir until completely melted. Add ½  crumbled bacon. Remove from heat. Season with salt and pepper as needed. Add more chicken broth if too thick. Serve and garnish with cheddar cheese and rest of bacon.