Chicken Jalapeño Popper Chili Recipe
Ingredients:
1 lb boneless, skinless chicken breasts (or thighs), diced
4 slices bacon, chopped
1 medium onion, diced
3-4 fresh jalapeños, diced (seeds removed for less heat, if desired)
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can corn, drained
4 cups chicken broth
1 (8 oz) package cream cheese, softened and cubed
1 cup shredded cheddar or Monterey Jack cheese
Salt and pepper, to taste
1/2 tsp smoked paprika (optional, for a smoky flavor)
Fresh cilantro or green onions, for garnish (optional)
Instructions:
Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the bacon grease in the pot.
Sauté the Vegetables:
Add the diced onion and jalapeños to the pot with the bacon grease. Sauté until softened, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Cook the Chicken:
Add the diced chicken to the pot, season with salt, pepper, and smoked paprika (if using), and cook until the chicken is browned on all sides, about 5 minutes.
Add the Base Ingredients:
Stir in the diced tomatoes, green chilies, beans, corn, and chicken broth. Bring the mixture to a simmer, reduce heat, and let it cook for 15-20 minutes until the chicken is fully cooked and flavors are blended.
Make It Creamy:
Add the cream cheese cubes to the chili and stir until they melt completely into the broth, making it creamy. Then, stir in half of the shredded cheese until melted.
Serve:
Ladle the chili into bowls, and top with the remaining shredded cheese, crispy bacon, and garnishes like fresh cilantro or green onions, if desired.
