I love all things jalapeno. I’ve been on a jalapeno kick this month. I can’t get enough.
Thankfully, the rest of my family likes jalapenos as well. Even the kiddos…I credit that to the copious amounts of spicy food that I ate while pregnant with each of them. The spice in this chili can also be adjusted based on how many jalapeno seeds that you leave in the soup. I took most of them out because the kids were eating this with us. If it was just the husband and I, I would have left more in!
Jalapeno Popper Chicken Chili (adapted from Sweet Treats and More)
-2 Tablespoons olive oil
-1 small onion, diced
-4 jalapenos, deseeded and diced (if you want extra heat, leave some seeds in)
-2 teaspoons minced garlic
-2 chicken breasts, cooked and shredded
-1 Tablespoon chili powder
-3/4 teaspoon cumin
-1 teaspoon oregano
-1 can Ro-Tel
-4 cups chicken broth
-1 can kidney beans, drained
-1 can cannelloni beans, drained and rinsed
-1 can corn, drainied
-8 ounces of cream cheese, cubed
-1 pound bacon, cooked and broken into small pieces
Heat olive oil in a Dutch oven or large soup pan. Add onion, jalapenos, and garlic. Saute until onions become translucent. Add tomatoes with green chiles, spices, chicken broth, beans and corn to the pan. Bring to a boil and then simmer for 20 minutes. Add chicken and continue to simmer for 20 more minutes to allow flavors to incorporate. Then add half of the bacon and the cream cheese. Cook for an additional 10-15 minutes until cream cheese melts and is incorporated into the soup.
Top with shredded cheddar cheese and the bacon pieces that are left. You can also add a pinch of red pepper flakes if you want more heat!