Description
A comforting and flavorful jalapeño popper chicken chili that combines tender chicken, spicy jalapeños, creamy cheeses, and hearty vegetables into a rich and satisfying dish perfect for any chili lover.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 4 small jalapeños, seeded & minced
- 4 cloves garlic, minced
Protein & Dairy
- 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
Canned Goods & Liquids
- 15 ounce can no salt added diced tomatoes, undrained
- 2 cups chicken broth or vegetable broth
- 15 ounce can no salt added canned corn, well-drained
Instructions
- Heat oil and sauté vegetables: Heat olive oil over medium-high heat in a large soup pot or Dutch oven. Add diced onions and red bell peppers, cooking for about 5 minutes until softened. Stir in jalapeños and continue sautéing for 3 minutes. Add minced garlic and stir for 30 seconds to release its aroma.
- Brown the chicken with spices: Push the sautéed vegetables to the sides of the pot to create space in the center. Add the chicken breast pieces in a single layer, and sprinkle evenly with cumin, chili powder, paprika, oregano, and salt. Cook for approximately 5 minutes until the chicken is browned on all sides.
- Add tomatoes and broth: Stir in the diced tomatoes along with their juices, and pour in the chicken or vegetable broth. Scrape any browned bits from the bottom of the pot to incorporate extra flavor, and mix everything well.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15 to 30 minutes, stirring occasionally to prevent sticking.
- Add corn and continue cooking: Stir in the well-drained canned corn and cook for an additional 15 minutes to allow flavors to meld and the corn to heat through.
- Incorporate cheeses and serve: When ready to serve, stir in the cream cheese and sharp cheddar cheese pieces, stirring until completely melted and the chili becomes creamy. Serve hot, garnished with extra cheddar cheese if desired.
Notes
- Makes approximately 8 cups of chili.
- For a spicier chili, keep some seeds and ribs in the jalapeños; for milder heat, remove all seeds and ribs.
- Using no salt added canned goods allows better control of sodium content.
- Serve with your favorite chili toppings such as sour cream, green onions, or tortilla chips for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg