Directions

1. In a large, heavy pot cook bacon over medium heat until crisp. Transfer bacon to a plate lined with paper towels to drain. Add chicken to pot; sauté 4 minutes. Remove chicken and keep warm.
2. Add onion to pot; sauté 2 minutes. Add broth, tomatoes, beans and chipotle seasoning; bring to boiling. Reduce heat to medium-low. Return chicken and bacon to pot; simmer, uncovered, 20 minutes, stirring occasionally.
3. Ladle chili into 6 soup bowls. Top with cheese, and (if desired) serve with jalapeños and sour cream.