Jalapeno Popper Chicken Chili is one of the best chili recipes ever!
I’m a sucker for a jalapeno popper flavored anything.
And since it was a chilly, rainy fall day I thought chili would be the best thing to make.
How to make Jalapeno Popper Chicken Chili
First start a large soup pot over medium heat.
Then use kitchen scissors to cut 6 to 8 slices of bacon right into the pot.
And cook the bacon for 6 to 7 minutes.
Remove some of the bacon to garnish the soup when serving.
And get rid of some of the bacon grease.
Then add a large diced onion and few diced jalapenos.
Cook this another 6 to 7 minutes.
Next add some fresh minced garlic, two pounds of ground chicken, and your spices and seasonings.
I went with kosher salt, pepper, 3 tablespoons chili powder, 2 tablespoons paprika, and a tablespoon of cumin.
Cook this for 6 to 7 minutes, breaking apart the chicken as it cooks.
Then add 4 cups of chicken broth and some hot sauce.
You could also add a cup of beer if desired.
Another optional ingredient is a tablespoon of chicken base.
Bring this to a boil.
Then reduce the heat to medium low and simmer for 25 to 30 minutes, stirring a few times.
Finally add a block of cream cheese and stir until it’s all melted and combined.
Taste for seasoning and add more kosher salt, pepper, chili powder, hot sauce… whatever you think it needs according to your taste.
I also used an immersion blender to blend it slightly for a thicker chili, but that’s optional.
Top Jalapeno Popper Chicken Chili with cheese, bacon, and jalapenos if desired 🙂
This slightly spicy, very creamy chili is a warm and comforting meal!
I added more hot sauce to mine because I absolutely LOVE spicy 🙂
If you like Jalapeno Popper Chicken Chili, you might also like these recipes…
And join my Grilling and Smoking Facebook Group!
Jalapeno Popper Chicken Chili
Jalapeno Popper Chicken Chili is an easy to make chili recipe, a perfect fall or winter comfort food dinner recipe!
- 6 to 8 slices bacon
- 1 large onion diced
- 5 to 6 jalapenos seeds removed and diced
- 6 to 8 cloves garlic minced
- 2 pounds ground chicken
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- kosher salt, pepper
- 4 cups chicken broth
- 1 cup beer (or use more chicken broth)
- 1 tablespoon chicken base (optional, I used Better than Bouillon)
- a few dashes hot sauce of choice
- 1 8 ounce block cream cheese cut in smaller pieces
- Optional toppings: jalapeno slices, shredded cheese
Set a soup pot over medium heat and use kitchen scissors to cut the bacon into the pot in bite size pieces. Cook 6 to 7 minutes, stirring a few times.
Remove some of the bacon to garnish the soup and drain some of the bacon grease. Add the onions, and jalapenos. Cook 6 to 7 minutes, stirring a few times.
Add the garlic, chicken, chili powder, paprika, cumin, kosher salt, and pepper. Cook 6 to 7 minutes, stirring and breaking apart the chicken as it cooks.
Add the chicken broth, beer and chicken base (if using), and hot sauce, bring to boil. Reduce the heat to medium low and simmer 25 to 30 minutes. Add the cream cheese and stir until melted and combined.
Taste for seasoning and add more chili powder, kosher salt, and/or pepper if needed. Optional step, for a thicker chili, use an immersion blender to pulse the chili a few times.
Serve with toppings such as bacon crumbles, jalapeno slices, and/or shredded cheese.
Note: Chili will get thicker as it cools.
And join my Grilling and Smoking Facebook Group!Follow Us