Chicken Jalapeño Popper Chili (Printable Version)
Spicy creamy chili with chicken, bacon, jalapeños, and a touch of cream cheese for bold, comforting flavor.
# Ingredients Required:
→ Dairy and Fats
01 -
30 g unsalted butter
02 -
225 g cream cheese
03 -
240 ml half-and-half
→ Proteins
04 -
450 g cooked bacon, chopped
05 -
1 whole rotisserie chicken, skin removed, meat shredded
→ Legumes
06 -
850 g white kidney beans, rinsed and drained
→ Vegetables and Aromatics
07 -
3 fresh jalapeños, seeded and diced
08 -
14 g dried minced onion flakes
→ Liquids and Broth
09 -
830 ml chicken broth
→ Seasonings
10 -
15 g all-purpose flour
11 -
2 tsp ground cumin
12 -
1 tsp chili powder
13 -
1/4 tsp garlic powder
14 -
1/2 tsp sea salt
15 -
1/2 tsp freshly ground black pepper
# Guide to Cooking:
01 -
Melt butter in a Dutch oven over medium heat. Whisk in flour and cook for 2 minutes to form a roux.
02 -
Gradually add chicken broth and half-and-half to the roux, whisking continuously. Bring the mixture to a boil and simmer for 2 minutes until thickened.
03 -
Stir in shredded chicken, cooked bacon, white kidney beans, diced jalapeños, and dried onion flakes. Season with garlic powder, cumin, chili powder, salt, and black pepper. Mix thoroughly.
04 -
Add cream cheese in chunks and gently stir until fully melted and the chili is creamy.
05 -
Reduce heat and simmer the mixture for 20 minutes to allow flavors to meld, stirring occasionally.
# Extra Suggestions:
01 -
To increase heat, retain some jalapeño seeds. Serve topped with shredded cheese, sour cream, or chopped green onions. This dish can be prepared in a slow cooker by combining all ingredients and cooking on low for 6-8 hours.