Chicken Chili

6 slices lean bacon, cut into 1-inch pieces

2 T. flour

4 uncooked chicken breasts, cubed

1 large onion, chopped

6 cloves garlic, minced

2 fresh tomatoes, chopped

1 or 2 fresh jalapeños, sliced (seeds removed)

1 bunch cilantro, chopped

2 (15-oz.) cans Great Northern beans

2 (4-oz.) cans green chilies

2 (14-oz.) cans low sodium chicken broth

2 T. ground cumin

1 T. oregano

1 T. cayenne pepper

Tortilla chips, sour cream and Mexican cheese for garnish

Cook bacon in large stockpot; drain grease. Place flour in zipper-top bag; add chicken and shake to coat. Add chicken to bacon crumbles; lightly brown.

In a crockpot, combine onion, garlic, tomatoes, jalapeños, cilantro, beans, chilies, chicken broth, cumin, oregano and cayenne pepper. Add chicken-bacon mixture, making sure to scrape all the good stuff stuck to the bottom of the pan. Cook on low for 4 to 6 hours or high for 2 to 3 hours or until your house smells wonderful. Serve with tortilla chips, sour cream and Mexican cheese.

Serves 8 to 12.