• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Slice of Jess

Changing the way you eat, one slice at a time.

  • About Me
    • Privacy Policies
  • Press
  • Recipes
  • Travel & Dining
  • Collaborate
    • MEDIA KIT
    • Collaborate
    • Recipe Development
    • Photography
  • Contact Us

Jalapeno Popper Chicken Chili

December 30, 2016 By Jessica Leave a Comment


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. 


jalapeno-chicken-chili

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.

jalapeno-chicken-chili-2

Filed Under: Appetizers & Sides, Chicken & Poultry, Main Dishes, Soup

Previous Post: « Hearty Chicken and Andouille Gumbo-ish Soup
Next Post: Vegetable Ricotta Rolls »

Reader Interactions

Did you make this recipe?

Tag @sliceofjess on Instagram & hashtag #sliceofjess.

Share this...
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
Linkedin

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hey there, Jess here. Welcome to a slice of my kitchen! Here you'll find tidbits of my everyday life, home cooked meals and travel guides. Thanks for stopping by!

Join Our Email List!

Recent Posts

  • One Skillet Rojos Tamale Pie with Carnitas May 16, 2025
  • Protein Packed Chicken Crust Pizza May 10, 2025
  • Juicy Beefy-Cheesy Cheddar Cheeseburger Sliders May 9, 2025
  • Mexican Recipes That Will Spice Up Your Week May 3, 2025
  • Crunchy Air Fried Artichoke Hearts with Panko and Parmesan May 2, 2025

Footer

MORE RECIPES

Buddha Bowl
Slow Cooker Meatballs
Chicken Shawarma
Easy Shepherd's Pie
Detroit Style Pizza Recipe
Vegan Nachos
Copyright Slice of Jess ©2025