Jalapeno Popper Chicken Chili

Let’s just flat out say it… this is our FAVORITE Chili Recipe.

A bowl full of deconstructed Jalapeño Poppers will put a smile on anyone’s face. 

Ingredients:

• 1 (14.5 oz) can Black Beans, drained & rinsed
• 1 (14.5 oz) can of Cannellini Beans, drained & rinsed
• 1 (14.5 oz) can of seasoned Chili Beans {no need to drain, the seasoned sauce adds to the flavor of the Chili}
• 1 (14.5 oz) can of Diced Tomatoes
• 1 lb. Chicken, shredded {use my Crockpot Chicken recipe! You can also sub Chicken with Ground Beef}
• 1 Sweet White Onion, chopped
• 2 Jalapeno Peppers, seeds removed & minced {leave some seeds for extra heat, if preferred}
• 3 Garlic cloves, minced
• 2 Chipotles in Adobo, minced
• 1 small can of chopped Green Chilies
• 1 tbsp. Taco Seasoning {If you don’t have this it’s not mandatory, the Chili is superb without it too}
• 4 cups {low-sodium} Chicken Broth
• 4 oz. Cream Cheese, softened {you can add all 8 oz. if you prefer a White Chili}
• Olive Oil, as needed
• Butter, as needed

Optional {but highly recommended} Toppings:

• Shredded Cheese {Cheddar goes well, or Pepper Jack for those o you who like a kick!}
• Sour Cream or Greek Yogurt
• Cilantro, chopped
• Green Onion, chopped
• Bacon, crumbled {I usually stir in 4-5 crumbled strips to the entire batch, boom… flavor overload!}
• Jalapeno Slices
• Tortilla Chips

Directions:

1. Add about 2 tbsp. of Olive Oil and 1 tbsp. Butter to a large pot or dutch oven over medium heat. Add Onion and sauté until softened, about 10 minutes. {If you decide to cook the Chicken or Beef instead of using the crockpot, now is the time to do that – in a separate pan of course.}
2. Add Garlic, Jalapeno and Chipotles in Adobo ~ then continue to sauté for an additional 2 minutes.
3. Once Vegetables have softened, add the Beans, Tomatoes, Shredded Chicken, Green Chilies, Taco Seasoning and Chicken Broth. Bring to a low boil and then put the heat on low and simmer for at least 20 minutes {to let the flavors blend}.
4. Stir in Cream Cheese and mix until melted and creamy. Cook for an additional 10 minutes so the Cream Cheese has a chance to heat up and mingle with the flavors of the Chili. {If you’re going to add the crumbled Bacon to the entire batch, now is the time to do so.}
5. Serve immediately with {all} desired Toppings.

Crockpot Directions:

1. Finely chop Onion, Jalapeno Peppers and Garlic. In a large non-stick pan, add about 2 tbsp. of Olive Oil and 1 tbsp. Butter over medium heat. Add Onion and sauté until softened, about 10 minutes.
2. Add Garlic, Jalapeno and Chipotles in Adobo ~ then continue to sauté for an additional 2 minutes.
3. Once Vegetables have softened, add the Beans, Tomatoes, {fresh or frozen} Chicken, Green Chilies, Taco Seasoning and Chicken Broth to a greased crockpot. Stir.
4. Lastly, add the Cream Cheese to the top of the Chili ingredients, cover, then set the crockpot to low ~ for 6-8 hours.
5. When finished, use two forks to shred the Chicken and mix in the Cream Cheese until creamy. {If you’re going to add the crumbled Bacon to the entire batch, now is the time to do so.}
6. Serve immediately with {all} desired Toppings.