Description

This Jalapeño Popper Chicken Chili is a creamy, spicy, and comforting dish combining sautéed onions, bell peppers, and jalapeños with tender chicken breast, seasoned with cumin, chili powder, and paprika. It’s simmered with diced tomatoes and broth, then enriched with cream cheese and sharp cheddar for a rich, cheesy finish. Perfect for a hearty meal that brings a delicious twist on classic chili with the flavors of jalapeño poppers.

Ingredients

Scale

Vegetables & Aromatics

1 large onion, diced
1 medium red bell pepper, diced
4 small jalapeños, seeded and minced
4 cloves garlic, minced

Proteins

1 pound chicken breast, cut into pieces
8 ounce block cream cheese, cut into pieces
½ cup sharp cheddar cheese plus more for garnish

Spices & Seasonings

1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon oregano
½ teaspoon salt

Liquids & Canned Goods

1 tablespoon olive oil
15 ounce no salt added diced tomatoes, undrained
2 cups chicken broth or vegetable broth
15 ounce can no salt added canned corn, well-drained

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Instructions

Sauté Vegetables: Heat 1 tablespoon olive oil over medium-high heat in a large soup pot or Dutch oven. Add diced onions and bell peppers and sauté for about 5 minutes until softened. Add minced jalapeños and cook for another 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Brown the Chicken: Push the sautéed veggies to the sides of the pot and add the chicken breast pieces in a single layer in the center. Sprinkle cumin, chili powder, paprika, oregano, and salt evenly over the chicken. Cook for about 5 minutes, allowing the chicken to brown well on all sides.
Add Tomatoes and Broth: Stir in undrained diced tomatoes with their juice and the 2 cups of chicken or vegetable broth. Scrape the bottom of the pot to loosen any browned bits, then mix everything together well.
Simmer the Chili: Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 to 30 minutes, stirring occasionally to meld the flavors and cook the chicken through.
Add Corn and Continue Cooking: Stir in the drained canned corn and cook the chili for another 15 minutes to combine flavors and heat through.
Melt the Cheeses: When you’re ready to serve, add the cream cheese pieces and sharp cheddar cheese to the pot. Stir continuously until the cheeses are completely melted and the chili is creamy. Garnish with additional cheddar cheese if desired and serve hot.

Notes

Makes approximately 8 cups of chili.
Adjust spiciness by including some seeds and ribs of the jalapeños for more heat or removing all seeds and ribs for a milder flavor.
Use no salt added canned goods to control sodium levels.
Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
Serve with tortilla chips, sour cream, or chopped cilantro for extra flavor.

Nutrition

Serving Size: 1 cup (approx. 200g)
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg