Jalapeno Popper Chicken Chili
Jalapeno Popper Chili is a fun new twist on an old favorite! There's something amazing that happens when you add smoky bacon, spicy jalapenos, and decadent cream cheese to a soup that takes it over the top in comfort food! It can be made in the slow cooker or the pressure cooker! Can't beat that! There's so much to love about this chili!
Servings 8 servings
Ingredients
- 1 medium onion diced
- 4 jalapenos seeds removed and diced
- 6 strips bacon cut into pieces
- 2 T. butter
- 3 cans great northern beans drained and rinsed
- 2 cups shredded chicken
- 1 14.5 oz. can chicken broth
- 1 ½ tsp. Garlic powder
- 1 tsp. Each salt cumin, and oregano
- 1 8 oz. pkg. Cream cheese
- 3 T. fresh cilantro chopped
- 1 c. heavy cream straight from the carton
- For topping:
- Grated cheese additional bacon, corn chips, cilantro, sliced or diced jalapenos.
Instructions
- NOTE: If you want a little more heat leave seeds in the jalapenos. I recommend wearing gloves when handling jalapenos to avoid burning your skin.
- NOTE: To make this in the slow cooker saute veggies on the stove. Then add all the ingredients except cream cheese, cilantro, and heavy cream to the slow cooker. Let cook on high for about 3 hours or on low for 6 hours. Follow the recipe the same from that point on!
- Set pressure cooker to saute setting and add butter, onions, jalapenos, and bacon. Saute until veggies are tender and bacon is crispy.
- Add beans, shredded chicken, chicken broth, garlic powder, salt, cumin, and oregano. Stir.
- Set pressure cooker to high pressure for 10 minutes. Release steam.
- Add cream cheese. Put the lid back on pressure cooker and let rest for about ten minutes. Stir until cream cheese is incorporated.
- Add cilantro. Pour cream into soup. Stir.
- Serve immediately. We like to top our soup with cheese, more bacon, jalapenos, cilantro, and corn chips.