Jalapeño Popper Chicken Chili

I’ve had this Jalapeño Popper Chicken Chili on my list to make for several weeks now, just waiting for the perfect opportunity to try it.  I saw it over at Cinnamon Spice & Everything Nice and new I needed to try it…mostly for my husband’s sake.  I just adapted it every so slightly, according to what I had on hand.  I’m not crazy about jalapeno poppers and I’m kind of a wimp when it comes to spicy things, but I knew Brett would love it.  My in-laws were in town over the weekend so I decided it would be the perfect meal to make for them, because my father-in-law loves spicy foods just as much as Brett does.
 
Brett almost always sends me a text at the end of the day asking what’s for dinner.  He might have squealed a little when I text the words Jalapeño.Popper.Chicken.Chili.   His response was something like “holy crap are you kidding me?” Which was I’m sure accompanied by a squeal (while sitting at his desk at work).  I just know it.  He loves spicy, jalapeno anything about as much as I love chocolate, peanut butter anything.  Definitely squeal-worthy. 
 
I kept some of the jalapeño seeds and added a pinch of crushed red pepper to the chili, just for the men.  I was worried it would make it too spicy for Brett’s mom and I and we’d have to suffer through it or bail and go grab a sandwich.  It  definitely had some heat, but surprisingly, we both wanted more.  And we were all a little sad to see the bottom of the soup pot get scooped clean.  
It has the kind of heat and good, rich flavor that keeps you coming back for more, even when your mouth is slightly on fire.  I even saw a tear coming from my father-in-law eyes. Ahem, excuse me, he called it “a little bit of awesome,” not a tear.   I think that means it was pretty darn good in his book.  
 
 
Might I mention this chili has an entire brick of cream cheese in it? It does! And it makes it so creamy and delicious.  But consider yourselves warned ladies.  It is not kind on the thighs.  But an occasional meal with an entire brick of cream cheese in it is totally okay, right?  (Please tell me I’m right–I had two bowls!)
 
If you’re looking for an awesome chili that will literally warm you up on a cold, winter night.  This. is. it!
 
 
 
 
Jalapeno Popper Chicken Chili
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Ingredients
  1. 3 tbsp extra virgin olive oil
  2. 1 small onion, diced
  3. 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
  4. 3 cloves garlic, minced
  5. salt and fresh ground black pepper
  6. 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
  7. 2 teaspoons chile powder
  8. 1 teaspoon ground cumin
  9. 1 teaspoon oregano
  10. pinch of crushed red pepper
  11. 1 (10 oz) can dice tomatoes with green chiles
  12. 1 + 1/2 cups chicken broth
  13. 1 (14 oz) can cannelloni or navy beans, drained
  14. 1 (14 oz) can corn, drained
  15. 8 ounces cream cheese
  16. 1 pound bacon, cooked crispy and crumbled, divided
Instructions
  1. In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.
  2. Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.
  3. Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.
  4. Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.
  5. Serve and garnish with cheddar cheese and the rest of the crumbled bacon.
Adapted from Cinnamon Spice & Everything Nice (just ever so slightly)
Sweet Treats & More http://sweettreatsmore.com/

Comments

  1. Okay, this looks fabulous. My family is coming in town for Christmas and I must make this for them. We’re all originally from Texas so we like our food spicy!

  2. this sounds amazing!! i can’t wait to give it a try!

  3. My husband and I are the same way! He loves lots of spice. . .me, I like a little, :) He’ll love this!

  4. I am going to try this on Sunday, yummy!!!

  5. This seriously looks so incredible! I wish I had a bowl right now at midnight =). Pinning to try, thanks!

  6. We are going to have this tomorrow night:) Do you think it would work well in the crock pot?

    • I hope everyone likes it!! I think you could do it in the crock pot, but you’d still want to saute the onion, and garlic. Then just toss everything in the crock pot!

    • We loved it! My husband doesn’t like chili/soup but he went back for seconds and that’s a big deal:) I left out the bacon because I’m on weight watchers and I wanted it to be less points, but the flavor was still so great!

  7. How many does this recipe feed?

  8. It listed corn as an ingredient but I don’t see when you add it in the recipe,

  9. It listed corn as an ingredient but I don’t see in the recipe when you add it.

  10. Anonymous says:

    Oh my gosh….this was excellent!!! Thanks for sharing

  11. Anonymous says:

    Yum! I added garnish of cilantro and avocado….so good. Thank you:)

  12. Made this (for a second time:), but this time I made it in my crockpot. I think I prefer to just do it in on the stove because it wasn’t as thick in the crockpot (but it still tastes wonderful!). I know that is a personal preference but I just thought I would share! Also, I was making it for our Sunday school class, and after the first batch I was worried I wouldn’t have enough, so I bought stuff to make a second batch. I ended up buying two 10oz cans of chicken, drained it, and used that instead of fresh and it turned out really well! (I was feeling lazy)

    Casey

    • Great idea! I’ll have to use canned chicken when I’m in a time crunch! And I wondered how the crock pot would turn out, glad to know I should just stick to the stove top!

  13. How much does this recipe yield?

  14. This was very yummy! I loved it :) I made it even spicier. I added diced tomatoes with habeneros, and it was delish.

  15. Avett Green says:

    This looks good. For me, I will leave out the bacon (doesn’t sound right with “chili”) and I will use either pinto or black beans instead of cannelloni beans.

  16. I made this soup for dinner tonight, and I have to say it was FANTABULOUS! I absolutely loved it! Thank you so much. I also cut up sprouted corn tortillas into triangles and fried them in Coconut oil and dipped them in the soup, they were a perfect pair for this soup. They would be great crumbled up and thrown in as well. I plan to make this soup often, especially since Fall has hit us here in Ontario. Thanks again.

  17. Great soup—the whole family enjoyed it! I made it a tad easier and just used the breast meat from a rotisserie chicken. Oh and plan on needing more broth–I used closer to three cups. Thanks for the great recipe!

  18. this was ahhhmaazzzinng =]

  19. This looks great – pinned. I might try using fat free cream cheese – or is that just being too much of a party pooper?!?!?! Thank you for a great recipe, I can’t wait to try it. Julia (Oooh, I just thought – we are going camping over Columbus Day and it’s bound to be cold – I will make this to take with us for on cold night…)

  20. I just made this for dinner and it was so delicious and so filling!! Perfect for this rainy, cold PA night! I served it with sour cream, guacamole, crushed tortilla chips, bacon and shredded cheese! The soup was so flavorful it really didn’t need anything extra, but my family loves toppings, lol. This soup is so filling and flavorful, cannot wait to make it again!!!

  21. I found this recipe on Pinterest, entered it in an annual Chilli cookoff & took 1st place. This is a stellar recipe; only change I made was cooking the bacon first & then using the bacon grease in place of the olive oil. I know, less healthy, but OH MY was it DELICIOUS!

  22. I’m making this today. I have a question on the chicken broth. 1 1/2 cups doesn’t make sense

  23. I am making this ahead of time for super bowl. Should I wait until super bowl Sunday to add the cream cheese or will it make any difference. Also it is really spicy, (I added too many jalapeno’s with seeds).
    Any suggestions how to tame it down i bit? My daughter-in-law made this for us a few months ago and we absolutely loved it!!

    • You should be okay adding the cream cheese now! And you could try taming it down by adding a little sugar to reduce the spiciness of the jalapeno!

  24. This soup recipe is really really good. The Instructio a were clear and the soup is delicious ! Thanks

Trackbacks

  1. [...] Jalapeno Popper Chicken Chili Soup [...]

  2. [...] We got the recipe from http://sweettreatsmore.com/2012/12/jalapeno-popper-chicken-chili/ [...]

  3. […] Today was our final CSA (Community Supported Agriculture) fresh produce pick up.  In the bag we received:  acorn squash, green peppers, jalapeno peppers, red and white onions.  I’ve never made acorn squash before, so this was a great opportunity to try a new crockpot recipe.  Making it was super easy and it tasted great.  From the produce I also made stuffed peppers , Nancy’s Pepper Poppers, and Jalapeno Popper Chicken Chili. […]

  4. […] Jalapeno Popper Chicken Chili from Sweet Treats and More  […]

  5. […] Jalapeno Popper Chicken Chili by Sweet Treats and More […]

  6. […] 30. jalapeño popper chicken chili […]

  7. […] Jalapeno Popper Chicken Chili  (adapted from Sweet Treats and More) […]

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