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
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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.
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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.
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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.
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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.
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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.
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Serve with toppings such as bacon crumbles, jalapeno slices, and/or shredded cheese.
Note: Chili will get thicker as it cools.