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Jalapeño Popper Chicken Chili

Bev Cooks Recipe by
(16 reviews)
Jalapeño Popper Chicken Chili
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4
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Jalapeño Popper Chicken Chili

Once you pop, you can't st - oh wait can I even say this?! Inspired and adapted from CinnamonSpiceAndEverythingNice blog.

Ingredients

2
tablespoons extra-virgin olive oil
1/2
medium red onion, finely chopped
1
red bell pepper, finely chopped
3
jalapeño peppers, two finely chopped and one sliced (for garnish) You can omit the seeds for less heat
3
cloves garlic, minced
12
ounce ground chicken
2
tablespoons favorite taco seasoning
1
(14.5 oz) can black beans, drained and rinsed
1
cup corn
1
(14.5 oz) can Muir Glen™ diced tomatoes
1/2
cup salsa
3/4
cup chicken broth
1/2
cup chopped cilantro, plus more for garnish
4
slices bacon
4
ounce cream cheese (half a block)
1/2
cup shredded Mexican cheese
1
pinch coarse salt and freshly ground pepper

Directions

  • 1 Heat the oil in a large pot. Add the onions, both peppers, and garlic; sauté until it the veggies start to soften, 4 minutes. Add a pinch of salt and pepper.
  • 2 Add the ground chicken and brown all over, 5 minutes. Add the taco seasoning and continue to cook another minute.
  • 3 Add beans, corn, diced tomatoes, salsa, broth and cilantro to the pot. Bring to a light simmer and cook 30 minutes.
  • 4 While the soup simmers, cook the bacon and roughly chop into crumbles.
  • 5 Add the cream cheese to the chili and stir until melted and creamy.
  • 6 Serve chili garnished with bacon crumbles, cilantro, sliced jalapeno and shredded cheese!
See Step By Step

Step By Step  

Guide to Peppers: Mild to Wild

As prepared by Bev Cooks,

If there is one thing about me when it comes to eating food, it's that I seriously love my face to rain.


For real. You know that scene in Along Came Polly where Ben Stiller and Jen Aniston are sitting on the floor in a restaurant eating spicy food and Ben's face is like sliding off his head in a river of sweat? I pretty much want whatever he was eating, times 45, right now. I loooooooove heat. I looooooove spice. And since I already have overactive glands, it works out for me!

You're grossed out right now, aren't you.

Okay but listen. Today's meal, this spicy kick in the pants Jalapeno Popper Chicken Chili is seriously going to tai chi your tongue. BUT. You have control of the heat! You do. You can leave out the seeds of the peppers for less heat. Or even use less peppers altogether. You're like a puppet master, hooohoohaahahahHAHAHA.

Before we get to the recipe, how 'bout a basic lesson in heat ranges in peppers—before you accidentally add something to your food that results in a face volcano, coo?

Common Peppers

  • On the mildest end of the spectrum we have BELL PEPPERS. Zero heat. They're even sweet. So, you're always safe there.

  • Then a few notches up the heat scale we have ANAHEIM PEPPERS. They're still pretty mild, but have a teensy kick. Super teensy.

  • Then a few more notches up we have the JALAPENO PEPPERS. As seen in this here popper chili. They're really not THAT hot, but if you leave the seeds in, your face might rain a little.

  • Then we have the SERRANO PEPPER. It's a little hotter than the jalapeno. Not crazy crazy hot, but hot.

  • Now there are few peppers higher on the heat index like the Cayenne, Thai, and Rocoto. Which you might want to avoid all together if heat puts you in the fetal position.

  • Then oh Lord, have you heard of the HABANERO PEPPER? Stay away. Just run. Don't even look back.

  • THEN, we have the GHOST PEPPER. Basically I turned into lava just typing out the word. It deserves its own photo, such is its power:


Ghost pepper, image by Flickr user Vasenka


Let's make some poppin' chili!

Grab some chicken, jalapenos, beans, tomatoes, corn, broth, taco seasoning, bacon, cream cheese, shredded cheese, salsa, onion, garlic and cilantro!

Ingredients for Jalapeno Popper Chicken Chili

Start by choppin' up your aromatics. And then lining them up for a photograph. I'm just kidding.

Chopped up aromatics

Then get them sautéed up all nice and wonderful.

Sautéing aromatics

Then add the chicken and get it browned all over. Throw in that taco seasoning. The smells happening right now, laaaaaawd.

Chicken and taco seasoning added

Then you'll add the beans, corn, salsa, tomatoes, cilantro and broth! Bring it to a light simmer and cook it for about 30 minutes. Taste the broth. I mean have mercy.

Beans, corn, salsa, tomatoes, cilantro and broth added

While the soup simmers, render up some bacon slices, then chop them into crumbles. You might want to go ahead and taste a crumble or 40 to make sure you did it right.

Bacon crumbles

Then add half a block of cream cheese and watch as it becomes a pot of creamy wonderland before your very eyes. NOW taste it. Duuuuuuudes.

Cream cheese added

I left the seeds in because to me, there's just no other way to do it. Serve the creamy popper chili garnished with bacon, shredded cheese, cilantro and sliced fresh jalapeno!

Jalapeno Popper Chicken Chili, ready to eat

Your life just got so good. And hawt.

So Hot: More Pepper Recipes





Let Bev know if you try the ghost pepper. If you still have motor skills after trying it. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
668.0
Daily Value
Total Fat
41.2g
63%
(
Saturated Fat
15.3g
77%
)
Cholesterol
139.2mg
46%
Sodium
1379.5mg
58%
Total Carbohydrate
41.5g
14%
(
Dietary Fiber
11.2g
45%
,
Sugars
11.8g
)
Protein
34.4g
Daily Value*:
Vitamin C
109.60%
110%
Calcium
20.90%
21%
Iron
25.40%
25%
*Percent Daily Values are based on a 2,000 calorie diet.
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