Description
This Jalapeño Popper Chili is a flavorful and creamy twist on traditional chili, featuring shredded rotisserie chicken, white beans, sweet corn, and a spicy kick from fresh jalapeños. Enriched with cream cheese and topped with melted cheese, crisp bacon, and fresh cilantro, this quick stovetop chili is perfect for a cozy, satisfying meal.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 small yellow or white onion, diced
- 2 garlic cloves, minced
- 2 medium jalapeño peppers, seeded, deveined, and diced
- 1 teaspoon chili powder
- 1/2 teaspoon fine salt
Main Components
- 2 cups shredded rotisserie chicken
- 1 1/2 cups chicken broth
- 1 (15-ounce) can white beans, drained
- 1 (15-ounce) can white corn kernels, drained
Finishing Ingredients
- 4 ounces cream cheese at room temperature
- Grated cheddar, pepper Jack, or Mexican cheese blend (for topping, amount as desired)
- Crumbled crisp bacon or store-bought bacon bits (for topping, amount as desired)
- Chopped fresh cilantro (for garnish)
- Jalapeño peppers, thinly sliced, or pickled jalapeños (for garnish)
Instructions
- Gather Ingredients: Collect all the ingredients listed to ensure smooth cooking without interruptions.
- Sauté Aromatics and Spices: Heat olive oil in a medium saucepan over medium-low heat. When the oil shimmers around 1 minute, add diced onion, minced garlic, diced jalapeños, chili powder, and salt. Cook while stirring frequently for 3 to 5 minutes until onions become translucent and fragrant.
- Add Main Ingredients and Simmer: Stir in shredded rotisserie chicken, chicken broth, drained white beans, and drained white corn kernels. Bring the mixture to a low boil, then cover with a lid, reduce heat to low, and simmer for 15 to 20 minutes to blend flavors and heat through.
- Incorporate Cream Cheese: Turn off the heat and gradually mix in cream cheese, stirring gently until it’s fully melted and integrated, creating a creamy chili texture without lumps.
- Garnish and Serve: Ladle the chili into bowls and top with your choice of grated cheese, crumbled bacon, chopped cilantro, and sliced or pickled jalapeños. Serve immediately while hot and enjoy.
Notes
- You can adjust the heat level by adding more jalapeños or substituting with milder peppers if desired.
- Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
- The chili thickens as it cools; reheat gently and add a splash of broth if needed.
- For a thicker chili, use slightly less chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
