If you love the comforting warmth of chili with a spicy, cheesy twist, this Chicken Jalapeño Popper Chili Recipe is about to become your new go-to meal. Combining tender shredded rotisserie chicken, smoky bacon, creamy cheese, and just the right amount of heat from fresh jalapeños, this dish delivers layers of flavor that are bold and satisfying. It is perfect for casual dinners, game days, or whenever you crave a bowl of comforting, cheesy goodness with a little kick.
Ingredients You’ll Need
Don’t let the list intimidate you—every ingredient in this Chicken Jalapeño Popper Chili Recipe plays a crucial role in building depth, creaminess, and spice. From the richness of butter and cream cheese to the brightness and heat of diced jalapeños, each component works together to create an unforgettable bowl.
- 2 Tbsp butter: Provides a rich base to start your roux and adds a smooth buttery flavor.
- 2 Tbsp all-purpose flour: Helps thicken the chili to achieve that perfect hearty texture.
- 3½ cups chicken broth: Lends savory depth and a flavorful liquid foundation.
- 1 cup half-and-half: Adds creaminess that balances the spice and enhances the overall texture.
- 1 rotisserie chicken (skin removed, meat pulled off bones and chopped): Brings convenience and tender chicken flavor with minimal prep.
- 1 pound bacon (cooked and chopped): Infuses smoky, salty flavor that crisps up perfectly for garnishing.
- 2 (15-oz) cans white kidney beans, rinsed and drained: Provides protein and a creamy contrast to the spices.
- 3 fresh jalapeños (seeds removed and diced): Adds that signature jalapeño pop with just enough heat and freshness.
- 2 Tbsp dried minced onion flakes: Contributes a subtle sweetness and enhances depth without extra chopping.
- ¼ tsp garlic powder: Rounds out the seasoning with warm, aromatic undertones.
- 2 tsp cumin: Offers an earthy smoky note essential for chili flavor.
- 1 tsp chili powder: Adds complexity and balances the spice of jalapeños perfectly.
- ½ tsp salt: Enhances all the flavors and balances the dish.
- ½ tsp black pepper: Adds a mild heat and sharp kick.
- 1 (8-oz) block cream cheese: Melts into the chili to create that creamy, luscious texture reminiscent of jalapeño poppers.
How to Make Chicken Jalapeño Popper Chili Recipe
Step 1: Start Your Creamy Base
Begin by melting butter in a Dutch oven over medium heat, then stir in the flour to create a roux. Cook this mixture for about 2 minutes, which will help eliminate the raw flour taste while thickening your broth beautifully. Gradually whisk in the chicken broth and half-and-half, bringing everything to a boil before letting it simmer until thickened for about 2 minutes. This step is what makes your chili wonderfully creamy and velvety.
Step 2: Combine Chicken, Bacon, and Seasonings
Next, it’s time to add the heartiest ingredients: shredded rotisserie chicken, cooked bacon pieces, and those creamy white kidney beans. Toss in the diced jalapeños, dried onion flakes, garlic powder, cumin, chili powder, salt, and black pepper. Stir everything gently but thoroughly, letting the ingredients mingle and the flavors build together. Cook for another 10 to 15 minutes, stirring occasionally, so all the goodness blends perfectly.
Step 3: Melt in the Cream Cheese
The final touch is folding in that block of cream cheese, letting it soften and melt into the chili. It not only thickens the texture but also adds a rich, tangy layer that mimics the beloved creaminess of a jalapeño popper. Once fully incorporated, give it a final stir, and your chili is ready to enjoy!
How to Serve Chicken Jalapeño Popper Chili Recipe
Garnishes
When serving your Chicken Jalapeño Popper Chili Recipe, toppings take it from great to unforgettable. Sprinkle crispy bacon bits on top, add extra diced jalapeños for those who like more heat, and don’t forget a generous handful of shredded pepper jack cheese or even sharp cheddar. A dollop of sour cream can cool the palate beautifully, and fresh cilantro adds a bright herbal finish.
Side Dishes
This chili pairs beautifully with simple sides that complement its richness. Crusty cornbread or buttery dinner rolls give you something to sop up every last bit. A fresh green salad with a citrus vinaigrette adds a refreshing contrast, and tortilla chips can bring a delightful crunch to the meal, perfect for dipping or scooping.
Creative Ways to Present
Want to wow your guests? Serve this chili in hollowed-out mini bell peppers or sweet potatoes for a fun twist. You can also layer it over baked potatoes topped with avocado slices and a squeeze of lime. For a party, try it as a dip with assorted veggies and chips; it’s impossible not to crowd around the bowl for seconds.
Make Ahead and Storage
Storing Leftovers
Chicken Jalapeño Popper Chili Recipe is fantastic as leftovers since the flavors deepen overnight. Store your chili in airtight containers and refrigerate for up to 4 days. The cream cheese texture may thicken slightly, but a good stir when reheating brings it back to luxurious perfection.
Freezing
If you want to save chili for longer, freeze it in freezer-safe containers for up to 3 months. When freezing, it’s best to leave off any garnishes like cheese or sour cream, adding those fresh when you thaw and reheat. To prevent texture changes, gently thaw in the fridge overnight before warming.
Reheating
Reheat your chili slowly on the stove over low to medium heat, stirring frequently to prevent the cream cheese from separating or clumping. If the chili feels too thick after reheating, stir in a splash of chicken broth or half-and-half to regain that perfect creamy consistency.
FAQs
Can I make this chili spicy or mild?
Absolutely! The heat level is easily adjustable by how many jalapeños you use and whether you keep or remove their seeds. For milder chili, reduce the jalapeños or substitute with milder peppers. For more heat, add additional jalapeños or sprinkle in some cayenne pepper.
Can I substitute the rotisserie chicken?
Yes! You can use cooked chicken breasts or thighs from scratch or leftover cooked chicken. Slow cooker chicken or even shredded turkey can also work in this recipe if you want to switch things up.
Is there a dairy-free option?
If you need to avoid dairy, substitute the butter with oil, use a non-dairy milk alternative for half-and-half, and swap the cream cheese for a dairy-free cream cheese variety. These changes will slightly alter the texture but keep the essence of the dish intact.
Can I prepare this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by making the roux and liquid base on the stove first, then adding all ingredients to the slow cooker to cook on low for 4 hours. Add cream cheese toward the end to melt in smoothly.
What’s the best way to remove jalapeño seeds?
Cut the jalapeños in half lengthwise and use a small spoon or knife tip to scrape out the seeds and white membranes, which contain most of the heat. Wearing gloves is recommended if you want to avoid skin irritation.
Final Thoughts
This Chicken Jalapeño Popper Chili Recipe is truly a celebration of flavors—a perfect balance of creamy, spicy, smoky, and savory. Whether you’re warming up on a chilly evening or feeding a crowd, this chili will quickly become a favorite. Give it a try and enjoy every comforting, cheesy, spicy spoonful!
Print
Chicken Jalapeño Popper Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Chili
- Method: Stovetop
- Cuisine: American
Description
Chicken Jalapeño Popper Chili is a creamy, spicy, and flavorful chili combining tender rotisserie chicken, crispy bacon, white kidney beans, and fresh jalapeños in a rich broth thickened with cream cheese and half-and-half. Perfect for a comforting meal with a delicious kick.
Ingredients
Base Ingredients
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 3½ cups chicken broth
- 1 cup half-and-half
Main Ingredients
- 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
Seasonings and Flavorings
- 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
- Make the Roux and Broth: In a Dutch oven, melt the butter over medium heat. Stir in the flour and cook the mixture for 2 minutes to form a roux. Gradually whisk in the chicken broth and half-and-half to prevent lumps. Bring the mixture to a boil, then cook for 2 minutes until it thickens.
- Add Ingredients and Simmer: Stir in the shredded rotisserie chicken, cooked bacon, white kidney beans, diced jalapeños, dried minced onion flakes, garlic powder, cumin, chili powder, salt, black pepper, and the cream cheese block. Continue cooking over medium heat for 10 to 15 minutes, stirring occasionally, allowing the cheese to melt and the flavors to meld.
- Finish and Serve: Once heated through and thickened to your liking, remove from heat. Garnish with additional bacon, jalapeño slices, and shredded pepper jack cheese if desired. Serve warm for a hearty and spicy chili experience.
Notes
- Removing jalapeño seeds reduces heat but retains flavor; adjust according to spice preference.
- Using rotisserie chicken speeds up prep and adds great flavor.
- The cream cheese provides a creamy texture reminiscent of jalapeño poppers.
- For a thicker chili, cook a few minutes longer to reduce liquid.
- Leftovers store well refrigerated for up to 3 days and taste great reheated.
