Chicken Jalapeno Popper Chili

Chicken Jalapeño Popper Chili – the BEST of the BEST chicken chilis! SO good and ready to eat in under 20 minutes! Rotisserie chicken, white beans, jalapeños, chicken broth, onion, garlic, cumin, chili powder, half-and-half, cream cheese. Top with some extra bacon, jalapeños and pepper jack cheese. Makes a ton. Freeze leftovers for a quick meal later. #chili #jalapenos #chicken #mexican #rotisseriechicken

The Best Chicken Jalapeño Popper Chili

It is August, and I have Fall on my mind. The kids are going back to school, college football is starting and I am dreaming of soup and chili season! Today I’m sharing an AMAZING Chicken Jalapeño Popper Chili recipe with you. This stuff is crazy delicious!! Chicken, fresh jalapeños, bacon, cream cheese – YUM! It is also crazy easy to make. It only takes about 20 minutes!

How to Make Quick Chicken Chili

This chili is super easy to make. Start with making a roux with butter and flour. Slowly whisk in chicken broth and half-and-half. Cook until it starts to thicken and then add the remaining ingredients – chicken, jalapeños, bacon, white beans, seasonings, and cream cheese. Cook for a few minutes until everything is warm and serve.

• I used a whole rotisserie chicken in this recipe. A whole chicken will yield about 4 cups of chopped chicken, depending on the size of the chicken.
• Can substitute turkey bacon for regular pork bacon.
• You can use 1 cup precooked chopped bacon instead of cooking raw bacon.
• Can I make this in the crockpot? Yes! Prepare the soup through step 1 below and transfer the broth mixture to the slow cooker and add remaining ingredients.
• Is this chili spicy? No. Because you remove the membranes and seeds from the fresh jalapeños, there isn’t a lot of heat.
• I don’t have fresh jalapeńos. What can I use? You can substitute a 4-oz can of chopped jalapeños for fresh jalapeńos.
• Can I use a can of diced green chilies? Sure. That would be just fine.
• Can I freeze leftover chicken chili? Yes! I usually divide the soup into individual servings and pop it in the freezer. To reheat partially thaw and reheat on the stove or in the microwave. You may need to add more chicken broth.

We topped this Chicken Jalapeño Popper Chili with some extra bacon, sliced jalapeños, and some pepper jack cheese. SO good! Feel free to add some sour cream and corn chips too. If you aren’t a fan of pepper jack cheese, try some cheddar. Either way, it will taste delicious.

What to Serve with Chicken Chili

We ate this for lunch with some quick cornbread sticks. We had the leftovers for dinner and it was equally delicious. This Chicken Jalapeno Popper Chili is perfect for a quick weeknight meal and tailgating!!! Just whip up the chili and throw it in the slow cooker to keep warm. SO easy and perfect for a crowd!

Here are a few of our favorite recipes from the blog that go great with this white chicken chili:

Bread

Southern Cornbread

Southern Cornbread Recipe – a family recipe passed down for generations. THE BEST! Great with chili and soups. We also…

Bread

Sour Cream Cornbread

Sour Cream Cornbread Recipe – only 5 ingredients! Self-rising cornmeal, sour cream, creamed corn, eggs, and oil. Ready in 30…

Salads

Mexican Chopped Salad

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…

Salads

Crunchy Romaine Toss

Crunchy Romaine Toss – CRAZY GOOD!!! Had this at a dinner party and everyone raved about it. I had to…

Recipe Print Recipe

Chicken Jalapeño Popper Chili

Author: Plain Chicken

Yield: 8 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Chicken Jalapeño Popper Chili – the BEST of the BEST chicken chilis! SO good and ready to eat in under 20 minutes! Rotisserie chicken, white beans, jalapeños, chicken broth, onion, garlic, cumin, chili powder, half-and-half, cream cheese. Top with some extra bacon, jalapeños and pepper jack cheese. Makes a ton. Freeze leftovers for a quick meal later.

Equipment:

• Dutch Oven
• 6-qt Slow Cooker

Ingredients:

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 3½ cups chicken broth
• 1 cup half-and-half
• 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
• 3 fresh jalapeños, seeds removed and diced
• 2 Tbsp dried minced onion flakes
• ¼ tsp garlic powder
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 (8-oz) block cream cheese

Instructions:

• In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
• Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
• Garnish with additional bacon, jalapeños and pepper jack cheese, if desired.

Notes:

I used a whole rotisserie chicken in this recipe. A whole chicken will yield about 4 cups of chopped chicken, depending on the size of the chicken.

Can substitute turkey bacon for regular pork bacon.

You can use 1 cup precooked chopped bacon instead of cooking raw bacon.

To make in the crockpot, prepare the soup through step 1 above and transfer the broth mixture to the slow cooker and add remaining ingredients.

You can substitute a 4-oz can of chopped jalapeños or diced green chiles for fresh jalapeńos.

You can freeze leftover chicken chili. I usually divide the soup into individual servings and pop it in the freezer. To reheat partially thaw and reheat on the stove or in the microwave. You may need to add more chicken broth.

Plain Chicken

https://www.plainchicken.com/chicken-jalapeno-popper-chili/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph