jalapeño popper chicken chili

Happy Wednesday!  As I’ve mentioned in past posts, we love soups around our nest.  In fact, my hubby loves them so much, I try to make soup most Sundays.  This Sunday, I pulled out all the stops and made his absolute favorite.

This is the soup that my husband requests by name…when it’s 90 degrees in July.  I’ve made this soup so many times, I don’t even need to look at the recipe.  I cannot take credit for this recipe idea, and you find find the original here.  However, I’ve made a few modifications and lightened it up to fit our tastes.

Once you taste this chili, you will never be the same.

This…is Jalapeño Popper Chicken Chili.


  • 1 lb ground chicken
  • 6-8 slices of turkey bacon
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 large sweet onion
  • 5 cloves garlic
  • 4 jalapeño peppers, seeds removed
  • 2 cans of cannellini beans, rinsed
  • 1 can of diced tomatoes
  • 1 cup corn (frozen, canned, or fresh)
  • 4 cups chicken broth (reduced sodium)
  • 6-8oz Neufchatel cheese (to light cream cheese), to taste
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • salt & pepper (to taste)
Prep Work: 10-15 minutes
  1. Mince the onion into small pieces
  2. Mince the garlic cloves into small pieces.
  3. Remove the seeds from the jalapeño peppers and dice into small pieces.
  4. Remove the seeds from the 3 bell peppers and dice into small pieces.
  5. Cook the turkey bacon until it’s crispy and chop into small pieces.  These will serve as crumbles on the top of the chili.
Cooking: 45-60 minutes
  1. In a large Dutch oven or pot, brown the ground chicken with salt and pepper until it’s cooked all the way through.  Remove the chicken from the pot and set aside, leaving the drippings behind.
  2. In the same pot, add the 1 Tbsp of olive oil and sauté the onion and garlic for 2-3 minutes.
  3. Once the onion and garlic have started to cook, add the peppers and cook until the onion and peppers are soft (7-10 minutes).IMG_0965
  4. Once the onion and peppers are soft, add the chicken broth, beans tomatoes, corn, and spices (chili powder, paprika, and cumin) to the pot.
  5. Bring the mixture to a boil, cover, and let the soup simmer for at least 20 minutes.  I let mine sit for about 30 minutes.
  6. Once the flavors of have blended, add the ground chicken back to the soup.
  7. Add the Neufchatel cheese to taste.  Start with 6oz, and work up to 8oz for a creamier soup.
  8. Allow the Neufchatel cheese to melt completely.  Serve immediately, garnished with the turkey bacon crumbles and fresh jalapeño peppers.

This recipe will serve 4 people comfortably; I made this on Sunday, and it was as excellent leftovers on Monday (I never feel like cooking on Monday).  This chili actually tasted better the second day!  It’s excellent to dip with bread or tortilla chips, and sharp cheddar would add even more richness (and probably just a few more calories).

Jalapeño Popper Chicken Chili is my go-to, I am so glad I found it on Pinterest 2 years ago.  Share it, make it, change it, and love it!



I am linking up with Buns In My Oven for What’s Cookin’ Wednesday!  

I linked up with The Diary of a Real Housewife for Friday Favorites.

6 thoughts on “jalapeño popper chicken chili

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