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Chicken Jalapeno Popper Chili
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Ingredients:
2 Tbsp Butter
2 Tbsp Flour
3 1/2 Cups Chicken Broth
1 Cup Half & Half
1 Rotisserie Chicken, removed from the bones and shredded
1 lb Bacon, cooked and chopped
2 15 oz Cans White Kidney Beans or Great Northern Beans, drained and rinsed
4 Jalapenos
2 Tbsp Dried Minced Onion Flakes
1/2 Tsp Garlic Powder
2 Tsp Cumin
1 Tsp Chili Powder
1 1/2 Tsp Salt
1 Tsp Black Pepper
8 oz Block of Cream Cheese
Shredded Pepper Jack or Cheddar Cheese, for topping
Directions:
Prep your ingredients. Remove the rotisserie chicken from the bones and shred the chicken. Cook the bacon according to package instructions. 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.
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. Bring to a boil and cook for 3-4 minutes to thicken.
Add the minced onion, garlic powder, cumin, chili powder, salt, and black pepper. Whisk to combine.
Add the cream cheese and stir to combine until melted.
Reduce the heat back to medium. Add the chicken and most of the bacon (the remaining bacon will be used for topping). Stir to combine.
Add the diced jalapeno (save the sliced jalapeno for topping) and beans. Stir to combine.
Let simmer for 10-15 minutes, stirring occasionally.
Remove from the heat and ladle into bowls. Garnish with shredded cheese, chopped bacon, and jalapeno slices. Enjoy!
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1 Rotisserie Chicken, removed from the bones and shredded
1 lb Bacon, cooked and chopped
2 15 oz Cans White Kidney Beans or Great Northern Beans, drained and rinsed
4 Jalapenos
2 Tbsp Dried Minced Onion Flakes
1/2 Tsp Garlic Powder
2 Tsp Cumin
1 Tsp Chili Powder
1 1/2 Tsp Salt
1 Tsp Black Pepper
8 oz Block of Cream Cheese
Shredded Pepper Jack or Cheddar Cheese, for topping
Directions:
Prep your ingredients. Remove the rotisserie chicken from the bones and shred the chicken. Cook the bacon according to package instructions. 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.
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. Bring to a boil and cook for 3-4 minutes to thicken.
Add the minced onion, garlic powder, cumin, chili powder, salt, and black pepper. Whisk to combine.
Add the cream cheese and stir to combine until melted.
Reduce the heat back to medium. Add the chicken and most of the bacon (the remaining bacon will be used for topping). Stir to combine.
Add the diced jalapeno (save the sliced jalapeno for topping) and beans. Stir to combine.
Let simmer for 10-15 minutes, stirring occasionally.
Remove from the heat and ladle into bowls. Garnish with shredded cheese, chopped bacon, and jalapeno slices. Enjoy!
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