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
Scale
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.
