Description
A flavorful and creamy Jalapeño Popper Chicken Chili that combines tender chicken breast with spicy jalapeños, sweet corn, and a luscious blend of cream cheese and sharp cheddar. This hearty chili is perfect for those who love a spicy kick with a creamy twist in their dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 4 small jalapeños, seeded & minced
- 4 cloves garlic, minced
Proteins
- 1 pound chicken breast, cut into pieces
Spices & Seasonings
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
Liquids & Canned Goods
- 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
Dairy
- 8 ounce block cream cheese, cut into pieces
- ½ cup sharp cheddar cheese, plus more for garnish
Other
- 1 tablespoon olive oil
Instructions
- Heat the oil and sauté aromatics. Heat 1 tablespoon olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onions and red bell peppers, sautéing for 5 minutes until softened. Then add the minced jalapeños and sauté for an additional 3 minutes. Add the minced garlic and stir for 30 seconds to release its aroma.
- Brown the chicken with spices. Push the vegetables to the sides of the pot to create space in the center. Add the chicken pieces in a single layer. Sprinkle the chicken evenly with 1 tablespoon cumin, 2 teaspoons chili powder, 1 teaspoon paprika, ½ teaspoon oregano, and ½ teaspoon salt. Cook the chicken for about 5 minutes until nicely browned on all sides.
- Add tomatoes and broth, then simmer. Stir in the entire can of diced tomatoes with their juice and 2 cups of chicken or vegetable broth, scraping any browned bits from the bottom of the pot to incorporate more flavor. Mix everything thoroughly and bring the chili to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 to 30 minutes, stirring occasionally to develop the flavors.
- Incorporate corn and continue cooking. Add the well-drained canned corn to the pot and cook for another 15 minutes on medium-low heat, allowing the corn to soften and meld with the other ingredients.
- Finish with cheeses and serve. When ready to serve, stir in the 8-ounce block of cream cheese pieces and ½ cup sharp cheddar cheese until fully melted and the chili is creamy. Serve with extra cheddar cheese sprinkled on top if desired for an added cheesy kick.
Notes
- Makes approximately 8 cups of chili, suitable for 6 servings.
- For a spicier chili, retain some of the seeds and ribs in the jalapeños. For a milder version, remove all seeds and ribs.
- Use low-sodium or no salt added canned goods to control sodium levels.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
