Name: Chicken Jalapeño Popper Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 Tbsp butter.; 2 Tbsp all-purpose flour.; 3½ cups chicken broth.; 1 cup half-and-half.; 1 rotisserie chicken, skin removed, meat pulled off bones and chopped.; 2 (15-oz) cans white kidney beans, rinsed and drained.; 3 fresh jalapeños, seeds removed and diced.; 2 Tbsp dried minced onion flakes.; ¼ tsp garlic powder.; 2 tsp cumin.; 1 tsp chili powder.; ½ tsp salt.; ½ tsp black pepper.; 1 (8-oz) block cream cheese.

Chicken Jalapeño Popper Chili is a creamy, spicy twist on traditional chili, perfect for warming up on a cold day. This recipe uses rotisserie chicken, making it quick and easy to prepare, while fresh jalapeños bring a kick of heat. White kidney beans add heartiness, and cream cheese gives the chili a luxurious texture. With the added flavors of cumin, garlic powder, and chili powder, this chili is packed with bold taste. Serve it with your favorite garnishes, such as crispy bacon, extra jalapeños, or shredded pepper jack cheese for an indulgent meal.

Chicken Jalapeño Popper Chili is a creamy, spicy take on traditional chili, combining the bold flavors of jalapeño poppers with the comforting texture of chili. Perfect for chilly nights or when you’re craving something hearty and flavorful, this chili is sure to become a family favorite.

Let’s explore the ingredients that make this chili so delicious and comforting.

INGREDIENTS

Butter: Used to start the roux, butter adds a rich, savory flavor and helps thicken the chili.
All-Purpose Flour: Combined with the butter, flour forms a roux that thickens the broth and creates a creamy base for the chili.
Chicken Broth: Adds a savory, chicken-forward flavor that enhances the richness of the chili.
Half-and-Half: A creamy addition that makes the chili indulgent without being too heavy.
Rotisserie Chicken: Pre-cooked rotisserie chicken makes this recipe quick and easy, adding tender, juicy chicken to the chili.
White Kidney Beans: These beans add texture and heartiness to the chili, making it a complete and satisfying meal.
Jalapeños: Fresh jalapeños bring the heat to this dish. Adjust the number of jalapeños based on your spice tolerance.
Dried Minced Onion Flakes: Adds a mild onion flavor that blends seamlessly with the other ingredients.
Garlic Powder: Provides a savory depth of flavor without overpowering the dish.
Cumin and Chili Powder: These spices bring warmth and complexity to the chili, complementing the heat of the jalapeños.
Cream Cheese: Melts into the chili to create a smooth, creamy texture that balances the spice and adds richness.

INSTRUCTIONS

Step 1:: In a large Dutch oven, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, whisking constantly to remove any raw flour taste. This forms a roux, which will thicken the chili and give it a creamy texture.
Step 2:: Gradually whisk in the chicken broth and half-and-half, stirring continuously until the mixture is smooth. Bring it to a boil and cook for about 2 minutes, allowing the base to thicken.
Step 3:: Add the chopped rotisserie chicken, white kidney beans, diced jalapeños, dried onion flakes, garlic powder, cumin, chili powder, salt, and black pepper. Stir well to combine all the ingredients.
Step 4:: Cut the cream cheese into small cubes and stir them into the chili. Continue to cook the chili over medium heat for 10 to 15 minutes, stirring occasionally to ensure the cream cheese melts completely and the chili is heated through.
Step 5:: Once the cream cheese has melted and the chili is creamy and well combined, taste and adjust the seasoning with more salt and pepper if needed.
Step 6:: Serve the chili hot. Garnish with extra diced jalapeños, shredded pepper jack cheese, or crispy bacon for added flavor and texture. Enjoy!

Serving and Storage Tips

Serving: Serve this Chicken Jalapeño Popper Chili hot, garnished with your favorite toppings like shredded pepper jack cheese, crispy bacon bits, or even extra diced jalapeños for a spicier kick. It pairs well with a side of cornbread, tortilla chips, or even crusty bread for dipping. This chili is perfect for a cozy family dinner or game day gathering.
Storage: Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a pot over medium heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between to ensure even heating.
Freezing: This chili can be frozen for up to 3 months. Allow the chili to cool completely before transferring it to a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating on the stovetop.

Helpful Notes

Adjusting the Spice Level: For a spicier chili, leave some seeds in the jalapeños or add an extra chili powder or cayenne pepper to the mix. For a milder version, use fewer jalapeños or substitute them with mild green chiles.
Beans Option: While white kidney beans work well in this recipe, you can substitute with other beans like Great Northern or cannellini beans, depending on your preference.
Cream Cheese: Be sure to cut the cream cheese into small cubes to help it melt more evenly into the chili. Stirring constantly ensures a smooth, creamy texture.

Tips from well-known chefs

Chef Claire suggests adding a squeeze of fresh lime juice just before serving to brighten the flavors and balance the richness of the cream cheese.
Chef Roberto recommends topping the chili with crushed tortilla chips for extra crunch and texture.
Chef Alice advises adding some smoked paprika to the chili for a subtle smoky flavor that pairs well with the jalapeños and cumin.