Chicken Jalapeño Popper Chili (Print Version)
Ingredients:
01 -
2 Tbsp butter.
02 -
2 Tbsp all-purpose flour.
03 -
3½ cups chicken broth.
04 -
1 cup half-and-half.
05 -
1 rotisserie chicken, skin removed, meat pulled off bones and chopped.
06 -
2 (15-oz) cans white kidney beans, rinsed and drained.
07 -
3 fresh jalapeños, seeds removed and diced.
08 -
2 Tbsp dried minced onion flakes.
09 -
¼ tsp garlic powder.
10 -
2 tsp cumin.
11 -
1 tsp chili powder.
12 -
½ tsp salt.
13 -
½ tsp black pepper.
14 -
1 (8-oz) block cream cheese.
Instructions:
01 -
In a Dutch oven, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly to remove any raw flour taste.
02 -
Gradually whisk in the chicken broth and half-and-half, continuing to whisk until the mixture is smooth. Bring the mixture to a boil and cook for 2 minutes, until it has thickened.
03 -
Add the chopped rotisserie chicken, white kidney beans, diced jalapeños, onion flakes, garlic powder, cumin, chili powder, salt, and black pepper. Stir well to combine.
04 -
Cut the cream cheese into small cubes and stir it into the chili. Continue to cook for 10-15 minutes, stirring occasionally, until the cream cheese is fully melted and the chili is heated through.
05 -
Serve hot, and garnish with additional bacon, diced jalapeños, and pepper jack cheese if desired.
Notes:
01 -
This creamy and spicy chili is perfect for cold days or as a hearty meal for family gatherings.
02 -
Adjust the spice level by adding more or fewer jalapeños based on your preference.