Chicken Jalapeño Popper Chili (Print version)
Creamy white chicken chili with bacon, jalapeños, and melted cream cheese, ready in 45 minutes for a rich, comforting bowl.
# Ingredients:
For the chili
01 -
6 slices bacon, chopped
02 -
1 medium yellow onion, diced
03 -
3-4 fresh jalapeños, seeded and finely chopped
04 -
4 cloves garlic, minced
05 -
4 cups (950 ml) low-sodium chicken broth
06 -
2 (15 oz / 425 g) cans white beans (Great Northern or cannellini), drained and rinsed
07 -
3 cups (450 g) cooked shredded chicken
08 -
1 teaspoon ground cumin
09 -
1 teaspoon chili powder
10 -
1/2 teaspoon salt, or to taste
11 -
1/4 teaspoon black pepper
For the creamy finish
12 -
8 oz (225 g) cream cheese, softened and cubed
13 -
1 cup (115 g) shredded sharp cheddar cheese
For topping
14 -
Sliced fresh jalapeños
15 -
Crumbled cooked bacon
16 -
Chopped fresh cilantro
# Instructions:
01 -
Cook chopped bacon in a large Dutch oven over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving about 1 tablespoon of drippings in the pot.
02 -
Add onion and jalapeños to the pot. Cook for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
03 -
Add broth, beans, shredded chicken, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 -
Remove from heat. Stir in cream cheese and cheddar until completely melted and the broth is smooth, about 2-3 minutes.
05 -
Let stand 5-10 minutes to thicken. Serve topped with reserved bacon, sliced jalapeños, and cilantro.
# Good to know:
01 -
Let the chili rest before serving so the cheese fully sets into the broth.
02 -
Taste before adding extra salt; bacon and broth vary in sodium.