Description
This Jalapeño Popper Chili is a creamy and flavorful twist on classic chili, combining shredded rotisserie chicken, white beans, sweet corn, and spicy jalapeños. Enhanced with cream cheese for richness and topped with melty cheese, crispy bacon, and fresh cilantro, it’s a comforting and satisfying dish perfect for a hearty meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 small yellow or white onion, diced
- 2 garlic cloves, minced
- 2 medium jalapeño peppers, seeded, deveined, and diced
- 1 teaspoon chili powder
- 1/2 teaspoon fine salt
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 1/2 cups chicken broth
- 1 (15-ounce) can white beans, drained
- 1 (15-ounce) can white corn kernels, drained
- 4 ounces cream cheese at room temperature
Garnishes
- Grated cheddar, pepper Jack, or Mexican cheese blend (amount to taste)
- Crumbled crisp bacon or store-bought bacon bits (amount to taste)
- Chopped fresh cilantro (amount to taste)
- Jalapeño peppers, thinly sliced, or pickled jalapeños (for garnish)
Instructions
- Gather Ingredients: Collect all the necessary ingredients to ensure a smooth cooking process.
- Sauté Aromatics: Heat the olive oil in a medium saucepan over medium-low heat until shimmering, about 1 minute. Add diced onion, minced garlic, diced jalapeños, chili powder, and salt. Cook while stirring frequently for 3 to 5 minutes, until the onions become transparent and fragrant.
- Add Main Ingredients and Simmer: Stir in the shredded rotisserie chicken, chicken broth, drained white beans, and drained white corn kernels. Increase heat to bring the mixture to a low boil. Once boiling, reduce heat to low, cover the saucepan, and let it simmer gently for 15 to 20 minutes to allow flavors to meld.
- Incorporate Cream Cheese: Turn off the heat and gently fold in the cream cheese until fully melted and incorporated into the chili, resulting in a creamy texture without any clumps.
- Garnish and Serve: Add your preferred garnishes such as grated cheese, crispy bacon bits, chopped cilantro, and sliced or pickled jalapeños. Serve the chili immediately while warm and enjoy.
Notes
- Adjust the number of jalapeños and use of seeds to control the heat level to your preference.
- Using rotisserie chicken makes this recipe quick and convenient.
- For a spicier kick, add some pickled jalapeños on top as garnish.
- To make it vegetarian, substitute the chicken with extra beans and vegetables, and omit bacon.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
