Time-scarfing site inspires hot recipe

I’ve been spending entirely too much time on Pinterest - the social networking and scrapbooking site where users can share photos and links of things found on theInternet. Whenever I have a few minutes to kill I’ll log in to the site, either on my computer or with one of my mobile devices, and the next thing I know an hour or two have gone by.

Though many pinners use the site for sharing recipes, hair and fashion ideas and craft projects, all manner of topics can be found.

One friend likes to post vintage-style pin-up girl images. Another shares inspirational quotes. Lately I’ve been using Pinterest to catalog paint colors and design ideas fora home remodeling project.

But I’ve also spent quite a bit of time scrolling the recipe boards. This chicken chili recipe is one I was inspired to create after seeing a similar recipe on Pinterest. For more recipes and other things I’ve “pinned” on Pinterest, visit pinterest.com/kellybrant/boards.

As written, this recipe makes a fiery-hot soup.

You may wish to adjust the jalapeno and crushed red pepper if you don’t like a lot of heat.

Jalapeno Popper Chicken Chili

Olive oil or vegetable oil

1 small onion, diced

2 to 4 jalapeno peppers minced, most seeds removed

1 heaping teaspoon minced garlic

2 teaspoons chile powder (don’t use chili seasoning)

1 teaspoon smoked paprika

¾ teaspoon whole cumin seed

1 teaspoon dried oregano

Generous pinch of crushed red pepper flakes

2 boneless, skinless chicken breasts, diced

½ (10-ounce) package frozen corn

2 ½ cups chicken broth (I used Swanson Mexican Tortilla infused flavor)

1 (14- to 16-ounce) can white kidney beans, lightly drained

4 ounces cream cheese (I used a combination of chipotle- and jalapeno-flavored cream cheese)

Shredded cheddar, minced green onion and/or fresh

cilantro, for serving Tortilla chips, for serving

In a deep saucepan, heat enough oil to coat over medium heat. Add the onion, jalapeno and garlic and saute until onion is tender and beginning to brown. Stir in the chile powder, paprika, cumin, oregano and crushed red pepper. Cook, stirring constantly, for 30 seconds. Add the chicken and cook, stirring frequently, until chicken is no longer pink. Stir in the frozen corn, chicken broth and beans. Bring to a boil, then reduce heat and simmer gently 20 to 30 minutes. Add the cream cheeses, and cook, stirring constantly, until completely melted.

Serve immediately with desired toppings and tortilla chips.

Makes 2 to 4 servings.

Recipe inspired by sweettreatsmore.com