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Chicken Jalapeno Popper Chili Recipe

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★★★★★

4.7 from 71 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cheframi.com/chicken-jalapeno-popper-chili-recipe/