Chicken Jalapeño Popper Chili
Ingredients:
1 lb boneless, skinless chicken breasts or thighs, diced
1 tablespoon olive oil
1 medium onion, chopped
3-4 fresh jalapeños, seeds removed and chopped (adjust for heat preference)
3 cloves garlic, minced
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes
1 can (4 oz) diced green chilies
4 oz cream cheese, cubed
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 cups chicken broth
1 cup shredded cheddar cheese (plus more for garnish)
1 cup shredded Monterey Jack cheese (plus more for garnish)
Fresh cilantro, for garnish (optional)
Sour cream, for topping (optional)
Sliced jalapeños, for garnish (optional)
Directions:
Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, cumin, chili powder, and paprika. Cook for 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken and set it aside.
Sauté Vegetables: In the same pot, add the chopped onion and jalapeños. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add Beans and Tomatoes: Add the diced tomatoes, green chilies, white beans, and corn to the pot. Stir to combine.
Make the Chili Base: Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for 10-15 minutes, stirring occasionally.
Cream Cheese: Add the cubed cream cheese to the pot, stirring until it melts and combines with the chili mixture, creating a creamy texture.
Add Shredded Cheese: Once the cream cheese has melted, stir in the shredded cheddar and Monterey Jack cheeses. Continue stirring until the cheese is fully melted and the chili is creamy.
Finish the Chili: Return the cooked chicken to the pot and stir to combine. Let the chili simmer for another 5-10 minutes to heat through and meld the flavors.
Serve: Ladle the chili into bowls and top with extra shredded cheese, a dollop of sour cream, and fresh cilantro. For added heat, garnish with sliced jalapeños.
Prep Time: 10 minutes | Cook Time: 30-40 minutes
Kcal: Approximately 400-450 per serving | Servings: 6-8