Description
Jalapeño Popper Chicken Chili is a creamy, spicy, and flavorful chili that combines tender chicken with diced vegetables and melted cheeses for a comforting twist on classic chili. Infused with jalapeños and topped with sharp cheddar, this hearty chili is perfect for a cozy meal that delivers a balanced kick of heat and creamy texture.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 4 small jalapeños, seeded and minced
- 4 cloves garlic, minced
- 1 pound chicken breast, cut into pieces
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- 15 ounce can no salt added diced tomatoes, undrained
- 2 cups chicken broth or vegetable broth
- 15 ounce can no salt added canned corn, well-drained
- 8 ounce block cream cheese, cut into pieces
- ½ cup sharp cheddar cheese plus more for garnish
Instructions
- Sauté Vegetables: Heat olive oil over medium-high heat in a large soup pot or Dutch oven. Add diced onions and bell peppers, sauté for 5 minutes until they begin to soften. Stir in minced jalapeños and continue sautéing for 3 more minutes. Add minced garlic and cook for 30 seconds to release its aroma.
- Brown the Chicken: Push the vegetables to the sides of the pot and add chicken pieces in a single layer. Sprinkle with cumin, chili powder, paprika, oregano, and salt. Cook for about 5 minutes until the chicken is nicely browned on all sides.
- Add Liquids and Simmer: Stir in the diced tomatoes with their juice and chicken broth. Scrape any browned bits off the bottom of the pot to incorporate the flavors. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 to 30 minutes, stirring occasionally to blend the flavors.
- Add Corn and Continue Cooking: Stir in the drained corn and cook the chili for another 15 minutes to thicken and meld the flavors.
- Melt Cheeses and Serve: When the chili is ready to enjoy, stir in cream cheese and sharp cheddar cheese. Mix well until all cheeses are fully melted, creating a rich and creamy texture. Serve hot with extra cheddar cheese on top if desired.
Notes
- Makes approximately 8 cups of chili.
- For a spicier chili, leave some of the jalapeño seeds and ribs in. For a milder version, remove all seeds and ribs.
- Using no-salt-added canned ingredients allows better control of the sodium level.
- This recipe serves 6 comfortably.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
