Jalapeno Popper Chicken Chili Recipe

I adore the soothing warmth of a delicious chili, which is why my Jalapeno Popper Chicken Chili deserves a special shout-out. It’s something of a spicy riff on the classic comfort food.

And if you’re in need of a “that’s-what’s-for-dinner” kind of meal that manages to be both hearty and healthy, this easily fits the bill. Juicy chicken breast, white beans, and tomatoes ensure that you’re getting enough protein to fuel your upcoming workout (or your next few couch-bound hours, whatever).

And the heat? That’s courtesy of jalapeños, an onion, and some garlic, which is about as well-balanced a base as you could hope for.

The spices—cumin, paprika, and chili powder—imbue the chili with a smoky depth that contrasts beautifully with the creamy richness of softened cream cheese. To cap it all, I adore blending in shredded cheddar cheese, bringing that awesome melty goodness into the pot.

Bacon pushes this dish over the top. Its savory, crunchy edge is enough to make me want to eat this chili all by itself, while the heartiness and protein levels make it a “good for you” meal.

Tomato-based chili might have a more obvious resemblance to the classic Southern dish; however, this bad boy is so delicious that it shouldn’t be skipped anywhere from game day to Thanksgiving dinner.

Ingredients

Jalapenos:
Imparts a spicy kick along with the vitamin C and antioxidants that pack this blend.

Chicken Breast:
A low-fat source of protein that is lean.

White Beans:
Rich in fiber and a fine source of protein from plants.

Cheddar Cheese:
Imparts a depth of creamy richness with calcium.

Cream Cheese:
Delivers a smooth texture and a tangy taste.

Cilantro:
Herb that is fresh provides flavor and possible benefits for digestion.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 3 medium jalapenos, seeded and diced
• 1 pound chicken breast, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups chicken broth
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped fresh cilantro

Instructions

1. In a big pot, warm the olive oil over a medium flame. Toss in the chopped onion and cook until you can see through it, about 5 minutes.

2. Add the minced garlic and sliced jalapeños, cooking for 2 more minutes until they are aromatic.

3. In the pot, combine the cubed chicken breast. Add seasonings of salt, pepper, cumin, paprika, and chili powder. Cook the chicken until it is browned on all sides, which should take about 5-7 minutes.

4. Add the chicken broth, white beans, and diced tomatoes. Bring the mixture to a boil.

5. Lower the heat and allow the chili to simmer for 20 minutes. This gives the chicken time to cook all the way through and the flavor to meld.

6. In the pot, add the cream cheese that has been softened, and stir it into the chili until it completely melts and is fully integrated into the dish.

7. Incorporate the shredded cheddar cheese and mix until melted and smooth.

8. Add the crumbled and cooked bacon to the chili and give it a good stir to blend the bacon in evenly.

9. Salt and pepper to taste. Simmer for an additional 5 minutes to ensure all ingredients are well combined.

10. Garnish with chopped fresh cilantro, and serve hot for a vibrant finishing touch. Enjoy!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Stirring spoon
9. Ladle (for serving)

FAQ

• Q:Is it acceptable to use a different kind of meat in place of chicken breast? A: Acceptable substitutions for chicken breast include ground turkey and shredded rotisserie chicken, both of which offer a comparable taste and texture.
• Q:How spicy is this chili? A: The spice level is moderate due to the jalapenos. For a milder flavor, use fewer jalapenos or replace them with sweet peppers or other mild peppers.
• Q:Is it possible to prepare this chili in a slow cooker? A: You can, indeed. Sauté the onion, garlic, and jalapeño; then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Q:Can this dish be made without dairy? A: Yes. Substitute the cream cheese with a dairy-free alternative, and use a vegan cheese for the cheddar cheese.
• Q:Leftover chili can be frozen. Q: Can I freeze leftovers? A: The chili can be frozen for up to 2 months. Let the chili cool down all the way before you put it into a container that’s safe for the freezer.
• Q:What are some excellent toppings for this chili? A: Sour cream, more shredded cheese, sliced avocado, or even a bit more cilantro would all be good choices.
• Q:Can a different kind of bean be used? A: Sure, you can use black beans or pinto beans instead, if that’s what you prefer.

Substitutions and Variations

– Olive oil: A substitute could be avocado oil or vegetable oil.
– Chicken breast: Replace with turkey breast or shredded rotisserie chicken.
– White beans: Use kidney beans or chickpeas as substitutes.
Chopped fresh tomatoes or fire-roasted tomatoes can be used in place of canned diced tomatoes.
– Cheddar cheese: If you require a substitute, use Monterey Jack cheese or Colby cheese.