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Jalapeno Popper Chicken Chili

This Jalapeno Popper Chicken Chili combines spicy jalapenos, tender chicken, and creamy cheese for a comforting dish perfect for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6 servings

Ingredients

Ingredients

  • 3 tablespoons Olive oil
  • 1 small Yellow onion, peeled and diced
  • 5 Jalapenos, seeded and diced
  • 3 cloves Garlic, minced
  • 4 boneless, skinless Chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 teaspoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • ⅛ teaspoon Crushed red pepper flakes
  • 10 ounces Rotel (diced tomatoes and green chilies)
  • 1.5 cups Low-sodium chicken broth
  • 14 ounces Canned cannellini beans (or navy beans), drained
  • 15.25 ounces Canned whole kernel corn, drained
  • 8 ounces Cream cheese
  • 1 pound Turkey bacon, cooked crispy and crumbled, divided
  • Cheddar cheese, shredded, for garnish
  • Jalapeno slices, for garnish

Instructions

  • Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the diced jalapenos and minced garlic, cooking for another 2 minutes until fragrant.
  • Step 2: Add the bite-sized pieces of chicken to the pot, seasoning with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes or until the chicken is no longer pink in the center.
  • Step 3: Sprinkle in the chili powder, ground cumin, dried oregano, and crushed red pepper flakes. Stir well to combine and let the spices cook for about a minute, infusing the chicken and vegetables with flavor.
  • Step 4: Pour in the Rotel, low-sodium chicken broth, drained cannellini beans, and drained corn. Stir everything together, bringing the mixture to a gentle boil.
  • Step 5: Reduce the heat to low and add the cream cheese to the pot. Stir gently until the cream cheese melts and creates a creamy chili base, ensuring there are no lumps.
  • Step 6: Fold in half of the crumbled turkey bacon into the chili. Allow the chili to simmer on low for about 15-20 minutes, allowing the flavors to meld together beautifully.
  • Step 7: Once the chili has thickened to your liking, taste and adjust the seasoning if necessary. Ladle the chili into bowls, topping each bowl with the remaining crumbled turkey bacon, shredded cheddar cheese, and fresh jalapeno slices for a spicy kick.

Equipment

  • Large Pot or Dutch Oven

Notes

Leftover Jalapeno Popper Chicken Chili can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it gently on the stove over low heat or microwave until heated through. If the chili becomes too thick upon reheating, add a splash of chicken broth to loosen it up.