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We were craving chili this week and decided to try making Chicken Jalapeno Popper Chili. It’s incredibly flavorful without being too spicy. It’s loaded with tender chicken, beans, salty bacon, and creamy/brothy goodness. And it comes together so quickly! No slow cooking all day or simmering on the stove. You basically combine all ingredients in a large pot or Dutch oven, simmer for a short while, and dig in. It’s perfect when you want a warm and hearty meal but don’t have a lot of time. It also makes great leftovers to enjoy the next day or to freeze for a future meal.
The recipe can be found here.
Start by prepping your ingredients. This makes cooking go much faster and you are prepared to add ingredients when the recipe calls for them. Remove the rotisserie chicken from the bones and shred. You should have about 4 cups of chicken, which is the perfect amount for this recipe. Cook the bacon according to package instructions then remove to a paper towel lined plate to drain the grease. Once cool, chop and set aside. Drain and rinse the cans of beans. Remove the seeds and dice 3 jalapenos. Slice the 4th jalapeno into thin rounds (for topping).
Melt the butter in a Dutch oven or large pot over medium heat. Add the flour and whisk to combine. Cook for 2 minutes.
Add the chicken broth and half & half. Whisk to combine. You want to fully incorporate the butter/flour mixture. Bring to a boil and cook for 3-4 minutes or until thickened.
Add the minced onion, garlic powder, cumin, chili powder, salt, and black pepper. Whisk to combine.
Add the cream cheese and stir until melted.
Reduce the heat to medium and add the chicken plus MOST of the bacon. The remaining bacon will be used as a topping when serving. Add the diced jalapenos (the sliced jalapeno will be used as a topping when serving) and beans. Stir to combine and let simmer for 10-15 minutes, stirring occasionally.
Remove from the heat and ladle into bowls for serving. Garnish with shredded cheese, chopped bacon, and jalapeno slices. Enjoy!
The recipe can be found here.
I like to use shredded pepper jack cheese for a little heat but cheddar cheese or a cheese blend would also work well. If you want added spice, add some additional chopped jalapenos (aka use more than 3), or increase the cumin and chili powder quantities (but only slightly, you don’t want it to be too spicy 😊).
Happy Cooking!
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