4.6 from 5 votes

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!
Course Main Dish
Author Stacey


  • 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


  • 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