Chicken Jalapeno Popper Chili Recipe
Introduction
Chicken Jalapeno Popper Chili is a creamy, spicy twist on classic chili that’s bursting with bold flavors. This recipe combines tender chicken, smoky bacon, and fresh jalapeños for a comforting dish perfect for chilly days or game day gatherings.
Ingredients
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 3½ cups chicken broth
- 1 cup half-and-half
- 1 rotisserie chicken, skin removed, meat pulled off bones and chopped
- 1 pound bacon, cooked and chopped
- 2 (15-oz) cans white kidney beans, rinsed and drained
- 3 fresh jalapeños, seeds removed and diced
- 2 Tbsp dried minced onion flakes
- ¼ tsp garlic powder
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 1 (8-oz) block cream cheese
Instructions
- Step 1: In a Dutch oven, melt the butter over medium heat and stir in the flour. Cook for 2 minutes, stirring constantly to form a roux.
- Step 2: Gradually whisk in the chicken broth and half-and-half. Bring the mixture to a boil and cook for 2 minutes until it thickens.
- Step 3: Add the chopped chicken, cooked bacon, white kidney beans, diced jalapeños, minced onion flakes, garlic powder, cumin, chili powder, salt, and black pepper. Stir well to combine.
- Step 4: Cut the cream cheese into pieces and add it to the pot, stirring until it melts smoothly into the chili.
- Step 5: Simmer the chili on low heat for 10 to 15 minutes, stirring occasionally to meld the flavors.
- Step 6: Serve hot, garnished with extra bacon, jalapeños, and pepper jack cheese if desired.
Tips & Variations
- Use a whole rotisserie chicken which usually yields about 4 cups of chopped meat, depending on size.
- Substitute turkey bacon for pork bacon for a leaner option.
- Use 1 cup precooked chopped bacon instead of cooking raw bacon for convenience.
- Make this chili in a crockpot by preparing the broth mixture as in step 1, transferring it to a slow cooker, and adding the other ingredients. Cook on low for 4 to 6 hours.
- Replace fresh jalapeños with a 4-oz can of chopped jalapeños or diced green chiles if preferred.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. This chili freezes well—divide it into individual portions and freeze for up to 3 months. To reheat, thaw partially and warm on the stove or in the microwave, adding extra chicken broth if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili without cream cheese?
The cream cheese adds a creamy texture and richness to the chili, but you can omit it or substitute with sour cream or Greek yogurt for a different consistency.
How spicy is this chili?
The heat level depends on the jalapeños used and whether their seeds are included. Removing seeds reduces spiciness. You can adjust the number of jalapeños or use milder peppers to suit your taste.
PrintChicken Jalapeno Popper Chili Recipe
This creamy and hearty Chicken Jalapeño Popper Chili combines tender shredded rotisserie chicken, smoky bacon, spicy jalapeños, and creamy cheese in a flavorful broth thickened with butter and flour. It’s a comforting twist on traditional chili, inspired by the beloved jalapeño popper appetizer, perfect for a satisfying meal with a kick of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Base
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 3½ cups chicken broth
- 1 cup half-and-half
Protein
- 1 rotisserie chicken, skin removed, meat pulled off bones and chopped (about 4 cups)
- 1 pound bacon, cooked and chopped
Vegetables and Beans
- 2 (15-oz) cans white kidney beans, rinsed and drained
- 3 fresh jalapeños, seeds removed and diced
- 2 Tbsp dried minced onion flakes
Spices
- ¼ tsp garlic powder
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
Dairy
- 1 (8-oz) block cream cheese
Instructions
- Make the roux: In a Dutch oven, melt the butter over medium heat and stir in the all-purpose flour. Cook the mixture for 2 minutes, stirring constantly to eliminate the raw flour taste and to start thickening.
- Add liquids and thicken: Gradually whisk in the chicken broth and half-and-half to the roux. Increase the heat to bring the mixture to a boil, then reduce and cook for 2 minutes until the broth thickens into a creamy base.
- Add proteins and seasonings: Stir in the chopped rotisserie chicken, cooked and chopped bacon, white kidney beans, diced jalapeños, dried minced onions, garlic powder, cumin, chili powder, salt, and black pepper. Mix well to combine all flavors.
- Cook the chili: Continue cooking the chili on medium-low heat for an additional 10 to 15 minutes, stirring occasionally to let all the ingredients meld nicely and the jalapeños soften slightly.
- Add cream cheese and finish: Cut the cream cheese into cubes and add to the chili. Stir until thoroughly melted and creamy, ensuring the chili has a smooth, rich texture.
- Garnish and serve: Serve the chili hot, garnished with additional cooked bacon, extra diced jalapeños if desired, and shredded pepper jack cheese for an extra kick and texture contrast.
Notes
- A whole rotisserie chicken yields about 4 cups of chopped meat, depending on size.
- Turkey bacon can be substituted for regular pork bacon.
- Use 1 cup of pre-cooked chopped bacon instead of cooking raw bacon for convenience.
- To make in a crockpot, prepare the soup base through step 2 on the stovetop, then transfer to a slow cooker and add the remaining ingredients. Cook on low for 4-6 hours or until flavors meld.
- Substitute a 4-oz can of chopped jalapeños or diced green chiles for fresh jalapeños if preferred.
- Leftover chili freezes well; divide into individual portions for freezing. To reheat, thaw partially and warm on the stove or microwave, adding extra chicken broth if needed to adjust consistency.
Keywords: Chicken chili, Jalapeño popper chili, Creamy chicken chili, Bacon chili, Spicy chicken soup, Comfort food chili
