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.
1rotisserie chickenskin removed, meat pulled off bones and chopped
1poundbacon, cooked and chopped
2(15-oz)cans white kidney beans, rinsed and drained
3fresh jalapeños, seeds removed and diced
2Tbspdried minced onion flakes
1(8-oz)block cream cheese
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.
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.