If you love jalapeño poppers, you'll love this chili
Love chili? Love jalapeño poppers? We've combined the two into one flavorful creamy chili!
There's something about a jalapeño popper appetizer on a restaurant menu that I just can't pass up. Besides the obvious, that all fried food is delicious, I think it's the creamy inside that makes those little bites simply irresistible. So imagine combining that creamy goodness in a spicy chicken chili. As if chili wasn't comforting and amazing enough, this version takes it to a whole new level.
Creamy chicken popper chili recipe
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3-4 jalapeños, seeded and finely chopped (depending on your heat preference)
- 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- Salt and pepper
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 (15 ounce) can diced tomatoes
- 1 (4-1/2) ounce can chopped green chilies
- 2 cups chicken broth
- 1 can cannellini beans, rinsed and drained
- 1 cup frozen fire-roasted corn kernels
- 8 ounces cream cheese
- In a large pot, sauté the onion, garlic, red, green and jalapeño peppers with the olive oil over medium-high heat for 5-7 minutes until softened.
- Add the chicken to the pot, season with salt and pepper to taste and brown on all sides.
- Add the cumin, smoked paprika and tomato paste, stir and cook 1 minute.
- Add the diced tomatoes, green chilies, broth, beans and corn and stir everything together.
- Bring the pot to a boil, then lower to a simmer for 45 minutes stirring occasionally.
- Add the cream cheese at the end, stir until completely melted into the chili.
- Spoon into serving bowls and garnish with green onions and/or grated cheddar cheese.