September 9, 2014

Jalapeno popper chicken chili

Servign bowl of jalapeno popper chicken chili.

Soup and chili season is arriving! I absolutely love making and eating a hot and hearty soup when the weather is crisp and cool. 

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My husband and I took a walk at the nearby park yesterday evening and noticed that the leaves are starting to fall and that they were crunching under our feet. The squirrels were packing away acorns, crane flies were hovering over the grass, and the smell of fall was in the air (although it's still a bit warm). It's my favorite time of the year.

This hearty and spicy creamy chili has the flavors of jalapeno poppers in chili form.

Bowl of jalapeno popper chicken chili with a spoon and topped with cheese.

Jalapeno popper chicken chili
1-1/4 to 1-1/2 lbs. boneless, skinless chicken thighs
5 slices bacon 
1 small onion, diced
5 jalapenos, minced (remove seeds and ribs for less heat)
3 garlic cloves, minced
sea salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1 can (14-15 oz.) diced tomatoes
1 can (14-15 oz.) white beans, such as cannellini
1/2 cup frozen corn
8 oz. cream cheese, cubed 
1/3 cup minced cilantro
shredded cheddar cheese, for serving

Place the chicken thighs in a pan with a lid. Cover with water and simmer with the lid on until they are cooked through. Reserve the cooking water and set the chicken aside to cool. Cut into bite-sized pieces.

In a large soup pot, cook the bacon until crisp. Remove and set aside on a paper towel-lined plate to drain. Pour out the bacon grease leaving a couple teaspoons in the pot. With the heat on medium, add the onion, jalapenos, and garlic to the pot. Cook, stirring often, until they begin to soften. Stir in the chili powder, cumin, coriander, and some salt and pepper and cook for another minute.

Pour in the tomatoes and about 1 cup of the chicken poaching liquid. Add the corn, beans, and chicken and bring to a low boil. Reduce the heat to a simmer and cook, stirring occasionally, for about 15 minutes. Stir in the cream cheese. Continue to stir until the cream cheese is melted and thoroughly mixed. Taste for seasoning and adjust if needed. If the chili is too thick, you can add a bit more poaching liquid.

Crumble the bacon into the chili. Stir in the cilantro and top with shredded cheddar cheese for serving.

Finished jalapeno popper chicken chili.


  1. We're starting to see some leaves falling here also! It's beautiful but also a little sad that summer is really coming to a close. I'm definitely excited for soup season, though! YUM to this!

  2. I am excited for the soup season too. Your chicken chilli looks very delicious and very satisfying.

  3. Great twist on chili!

  4. Thanks for making this Amy! I'm glad you liked it! I'm ready for fall and all that it brings!

  5. Hi Amy, This chicken chili is perfect central heating after a walk on a cool day - just the thing to drive away the chill.

  6. Creamy with a bit of spice sounds fantastic combination for chicken chili. Perfect for the fall days ahead.

  7. With highs in the 60's lately, this spicy chili would be very welcomed.

  8. Yep fall is definitely in the air. I finally have to let go of summer and admit it. Albeit I love fall too. We have leaves that are starting to change. Now when I get home from work even though it's warm the sun is too low to shine on my deck. So it's definitely time for a chili that is as snappy as this one.

  9. oooh this sounds delightful! i made a big batch of chicken noodle soup last night and it was so good. fall is coming!

  10. My husband would love this! Found you through Pumpkin Love on Pinterest :-)

  11. nice and comforting meals!!!


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