Creamy Chicken Jalapeño Chili

This Chicken Jalapeño Popper Chili brings together creamy, spicy, and smoky flavors in one cozy pot. It’s perfect for those nights when you want something comforting but with a little kick and texture. The combination of chicken, bacon, and cream cheese turns regular chili into something that tastes like your favorite appetizer in soup form.

I first made this after craving jalapeño poppers but wanting a meal that would stick to the ribs. It quickly became a family favorite, especially on chilly weekend evenings.

Ingredients

• Butter: to create the base and rich flavor make sure it’s unsalted for control over seasoning
• All-purpose flour: acts as a thickener for the broth mixture so your chili is creamy not watery
• Chicken broth: brings savory depth pick low sodium if you want to adjust salt later
• Half-and-half: adds luxurious creaminess use fresh for the best texture
• Rotisserie chicken: speeds things up and keeps the meat juicy choose a quality bird without added seasoning
• Bacon: adds smoky crunch cook to your preferred crispiness for texture contrast
• White kidney beans: bring creaminess and protein rinse well to remove excess sodium
• Fresh jalapeños: give the heat and authentic flavor remove seeds to tame the spice
• Dried minced onion flakes: add mellow onion flavor without needing chopping
• Garlic powder: gives subtle warmth use fresh if you prefer but powder melds better here
• Cumin: delivers earthiness pick whole cumin and toast if you want a deeper flavor
• Chili powder: adds smoky spice opt for a good quality blend without fillers
• Salt and black pepper: for essential seasoning adjust to taste
• Cream cheese: melts into the chili for a luscious creaminess use full fat for best richness

Instructions

Build The Roux:

In a Dutch oven melt the butter over medium heat. Stir in the all-purpose flour and cook for two minutes. This step removes the raw flour taste and helps thicken the chili later.

Add The Liquids:

Slowly whisk in the chicken broth and half-and-half. Bring the mixture to a gentle boil and continue cooking for two minutes while stirring constantly to thicken the base.

Prepare The Meat And Beans:

While the liquid is thickening, chop the rotisserie chicken and cook the bacon until crispy before chopping it. Rinse and drain the white kidney beans thoroughly.

Combine The Ingredients:

Add the chicken, bacon, beans, diced jalapeños (seeds removed unless you want it hotter), dried onion flakes, garlic powder, cumin, chili powder, salt, and pepper to the pot. Stir well to combine.

Melt The Cream Cheese:

Cut the cream cheese into chunks and add it to the chili. Stir frequently over low heat until the cream cheese fully melts into the mixture creating a creamy, velvety texture.

Simmer And Adjust:

Let the chili simmer for about 20 minutes to blend flavors, stirring occasionally. Taste and adjust seasoning if needed. If you want more heat, add diced jalapeños or a pinch of cayenne.

My favorite ingredient has to be the cream cheese. It turns this from a traditional chili into something luxuriously creamy and rich without needing heavy cream. The first time I served this chili my family was skeptical but went back for seconds right away. It’s a dish that brings people together with every spoonful.

Storage tips

Let the chili cool completely before transferring it to airtight containers. It will keep in the fridge for up to four days. Reheat gently on the stovetop or microwave stirring occasionally to maintain creaminess.

Ingredient swaps

You can swap rotisserie chicken for shredded cooked turkey for a twist or use ground chicken if preferred but you will need extra broth to keep things saucy. For dairy-free, try coconut cream instead of half-and-half and omit the cream cheese or use a plant-based alternative.

Serving ideas

Serve this chili topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions for freshness. Pair it with cornbread or tortilla chips to scoop up every last bite.

This chili is one of those recipes you’ll keep coming back to when you want something warming but with a fun twist. It feels just like your favorite jalapeño poppers but in a big comforting bowl made for sharing.

Frequently Asked Recipe Questions

→ Can I adjust the spiciness of the chili?

Yes, leaving some jalapeño seeds in will increase heat, while removing them results in a milder chili. You can also add more diced jalapeños for extra spice.

→ What can I use instead of rotisserie chicken?

Grilled or cooked chicken breast or thighs shredded or chopped works well. Just ensure the chicken is fully cooked before mixing in.

→ How do I achieve a creamy texture without cream cheese?

Substitute cream cheese with sour cream or a blend of cream and shredded cheese, but the chili may lose some of its signature thickness and tang.

→ Can this chili be made in a slow cooker?

Absolutely. Combine all ingredients in a slow cooker and cook on low for 6-8 hours, stirring occasionally to blend flavors.

→ What toppings complement this chili best?

Shredded cheese, sour cream, and chopped green onions add creaminess, tang, and fresh flavor that enhance the chili’s bold profile.

→ Are there alternatives to white kidney beans?

Cannellini beans or great northern beans can be used interchangeably if white kidney beans aren’t available.