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
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Pin This RecipeThe 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!
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Chicken Jalapeño Popper Chili
Equipment:
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:
Steph
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I added a can of Rotel tomatoes and a can of green chilies along with some smoked paprika. So good!
Can I use great northern beans
You can use any beans that you prefer.
Made this for a casual chili cook off. I used cornstarch instead of the flour to keep it gluten free. I was pleased with the results. Next time I may be a little less through when removing the seeds and ribs from the jalapeños to increase the heat.
Thanks for the great recipe!
Awesome! I came to the comments to see if there was a gluten free option! How much cornstarch did you use?
Substitute the flour for cornstarch and it will be gluten-free.
I made this tonight but I changed up a few things. I separated some of the bacon and jalapeño for a topper but I cooked some of the jalapeño and onion in the bacon grease. I used the bacon grease with flour to make the roux. It made a little more roux than the recipe so I used 32 ounces of broth with about another ounce of half and half. This was absolutely amazing!!!!