Description
A creamy, spicy chili inspired by jalapeño poppers, featuring tender chicken, beans, and a rich cheese and cream cheese blend.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 3 jalapeños, seeded and diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup cooked bacon, crumbled (optional)
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- In a large pot, sauté onion, jalapeños, and garlic over medium heat until softened, about 5 minutes.
- Add diced chicken and cook until no longer pink, about 6-8 minutes.
- Stir in black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Reduce heat to low and stir in cream cheese until fully melted and incorporated.
- Add shredded cheddar cheese, stirring until melted and the chili is creamy. Adjust seasoning if needed.
- Serve hot, topped with crumbled bacon and fresh cilantro.
Notes
You can customize the seasonings to taste.