Jalapeno Popper Chicken Chili is a perfect meal for a cool fall night. Your definition of a cool night might be slightly different than mine because 92 degrees is considered to be one in Arizona right now. Compared to our summer nights, it feels awesome and is great for some delicious chili loaded with jalapeno and bacon! When my son has baseball practices at night, they start out very hot, but by the end, the sun goes down and there is a slight breeze, so all of us moms love it. We are amazed at our boys (and girl) for playing in the heat. They play for hours and go strong the whole time, while us moms find it practically unbearable in the shade. They are truly incredible for playing so hard, especially in the extremely hot temperatures. Anyways, Jalapeno Popper Chicken Chili has so much incredible flavor and a lot of protein, keeping you full for a long time.

recipe from Sweet Treats and More

Jalapeno Popper Chicken Chili

Jalapeno Popper Chicken Chili is a delicious meal and perfect for cool fall nights. It has a lot of incredible flavors and protein, and will keep you full for a long time!

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Course: Main Dish

Author: Stacey

Ingredients

3 tbsp extra virgin olive oil
1 small onion diced
5 jalapeno peppers diced seeds removed (leave some seeds for extra heat)
3 cloves garlic minced
salt and fresh ground black pepper
4 boneless chicken breasts cut into bite-sized pieces
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
pinch of crushed red pepper
1 10 oz can diced tomatoes with green chiles (Rotel)
1 + 1/2 cups chicken broth
1 14 oz can cannelloni or navy beans, drained
1 14 oz can corn, drained
8 ounces cream cheese
1 pound bacon cooked crispy and crumbled, divided
cheddar cheese

Instructions

In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalapeno, and garlic until tender
Season the chicken pieces with salt and pepper, then add to the saucepan, adding another tablespoon of olive oil as well
Add cumin, chili powder, oregano, and crushed red pepper
Toss chicken and seasonings together and lightly brown chicken on all sides
Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a boil
Let boil for 30 minutes
Stir in cream cheese and stir until completely melted
Stir in 1/2 of the crumbled bacon
Remove from heat
Season with salt and pepper as needed
**Add more chicken broth if too thick
Serve and garnish with cheddar cheese and the rest of the crumbled bacon