It’s hearty, creamy, and only as spicy as you want it to be.
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Total: 70 mins
Servings: 4 servings
Yield: 6 cups
I can’t go through a fast food drive-thru without picking up at least one order of jalapeño poppers if they’re on the menu. The breaded and deep-fried spicy peppers stuffed with cream cheese or cheddar are just too tasty to pass up. Because this jalapeño popper chili is packed with everything I love about the mouthwatering finger food that always disappears before I make it even close to home, I find it equally hard to resist and have a feeling you will too.
It’s true that traditional chili is typically made with some sort of ground meat (and you can certainly use it in this recipe) but the rotisserie chicken adds a ton of texture, so it’s a must-try. It also cuts back on the cooking time—as do the canned beans and corn—which means this dish comes together quicker than a trip through the drive-thru line. But do have a sharp knife ready since there’s a little chopping and pepper prep to be done (it’s easy, I promise).
While you won’t find whole jalapeño poppers floating within this chili, you will get a deconstructed version that hits on all the same spicy and creamy notes. The jalapeños are finely chopped and the cream cheese melts into the broth, giving it a thick and velvety consistency.
How To Serve Jalapeño Popper Chili
And, no, I didn’t forget about the bacon-lovers—I saved the crispy bits for the garnish, along with grated cheese, cilantro, and an extra helping of jalapeños. A wedge of cornbread right out of the oven or warm tortilla chips brings it all together.
Tips for Making Jalapeño Popper Chili
- Remove the seeds and veins from the jalapeño peppers by slicing them lengthwise and scraping the insides until hollowed. If you like it spicy, leave them in!
- Fresh or canned?—The choice is yours when it comes to the corn. Raw corn kernels cut right off the cob can be used instead of canned corn. As for the variety, the mild and slightly sweet flavor of white corn is a great choice for balancing the otherwise spicy and savory profile of this dish. You can also use frozen corn instead of canned or fresh corn. There’s no need to thaw the kernels–add them to the chili straight from the freezer.
- Don’t let your cheese curdle—Make sure to bring the cream cheese to room temperature before adding it to the chili. This will help prevent curdling and make it easier to incorporate.
Make Ahead
Whether you’re making a rotisserie chicken from scratch or using store-bought, shredding the chicken in advance can save you even more time. Store the shredded chicken in an airtight container in the refrigerator for up to 3 days before using.
Ingredients
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1 tablespoon olive oil
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1 small yellow or white onion, diced
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2 garlic cloves, minced
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2 medium jalapeño peppers, seeded, deveined, and diced
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1 teaspoon chili powder
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1/2 teaspoon fine salt
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2 cups shredded rotisserie chicken
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1 1/2 cups chicken broth
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1 (15-ounce) can white beans, drained
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1 (15-ounce) can white corn kernels, drained
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4 ounces cream cheese at room temperature
Optional Garnishes
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Grated cheddar, pepper Jack, or Mexican cheese blend
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Crumbled crisp bacon or store-bought bacon bits
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Chopped fresh cilantro
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Jalapeño peppers, thinly sliced, or pickled jalapeños
Steps to Make It
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Gather the ingredients.
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Heat 1 tablespoon olive oil in a medium saucepan on medium-low heat. Once the oil is shimmering (about 1 minute), add 1 small yellow or white onion, diced, 2 garlic cloves, minced, 2 medium jalapeño peppers, seeded, deveined, and diced, 1 teaspoon chili powder, and 1/2 teaspoon fine salt and cook, stirring frequently, for 3 to 5 minutes or until the onions are transparent.
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Add 2 cups shredded rotisserie chicken, 1 1/2 cups chicken broth, 1 (15-ounce) can white beans, drained, and 1 (15-ounce) can white corn kernels, drained, and bring to a low boil, then cover and simmer on low for 15 to 20 minutes.
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Turn off the heat and gently mix in 4 ounces cream cheese at room temperature until fully incorporated and there are no clumps.
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Add any desired garnishes and serve immediately.
How To Store
Let leftovers come to room temperature, then refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Defrost completely before reheating on the stove over low heat. Add additional broth to the chili, if needed, to adjust the consistency.
Feeling Adventurous? Try This:
- Use a different type of meat—For a more traditional chili texture, substitute the shredded chicken for your favorite ground meat, like turkey or chicken. When you get to Step 3, brown the meat fully before adding in the broth, beans, and corn.
- Bean swap—If you want to add more color or just prefer a different bean, this recipe is equally delicious made with black, pinto, or kidney beans—basically almost any beans you have on hand will taste great.
- Roast the jalapeños—For a smoky flavor, char the whole jalapeño peppers under the broiler until the skins are blackened. Once cool enough to handle, gently scrape off the skins, then remove the seeds and veins before dicing and adding to the pan in Step 3.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 616 |
| % Daily Value* | |
| Total Fat 29g | 37% |
| Saturated Fat 10g | 50% |
| Cholesterol 169mg | 56% |
| Sodium 1524mg | 66% |
| Total Carbohydrate 51g | 18% |
| Dietary Fiber 9g | 31% |
| Total Sugars 8g | |
| Protein 44g | |
| Vitamin C 15mg | 77% |
| Calcium 149mg | 11% |
| Iron 5mg | 28% |
| Potassium 1173mg | 25% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
