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Chicken Jalapeño Popper Chili – the first-class of the fine Chicken chilis! So precise and geared up to eat in under 20 minutes! Rotisserie Chicken, white beans, jalapeños, Chicken broth, onion, garlic, cumin, chili powder, half of-and-half, cream cheese. Top with some greater bacon, jalapeños, and pepper jack cheese. Makes a ton. Freeze leftovers for a quick meal later.
INGREDIENTS:
2 Tbsp butter
2 Tbsp all-purpose flour
3-1/2 cups chicken broth
1 cup half-and-half
1 rotisserie chicken, skin removed, meat pulled off bones and chopped
1 pound bacon, cooked and chopped
2 (15-oz) cans white kidney beans, rinsed and drained
3 fresh jalapeños, seeds removed and diced
2 Tbsp dried minced onion flakes
1/4 tsp garlic powder
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1 (8-oz) block cream cheese
INSTRUCTIONS:
In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
Garnish with additional bacon, jalapeños, and pepper jack cheese, if desired.
INGREDIENTS:
2 Tbsp butter
2 Tbsp all-purpose flour
3-1/2 cups chicken broth
1 cup half-and-half
1 rotisserie chicken, skin removed, meat pulled off bones and chopped
1 pound bacon, cooked and chopped
2 (15-oz) cans white kidney beans, rinsed and drained
3 fresh jalapeños, seeds removed and diced
2 Tbsp dried minced onion flakes
1/4 tsp garlic powder
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1 (8-oz) block cream cheese
INSTRUCTIONS:
In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
Garnish with additional bacon, jalapeños, and pepper jack cheese, if desired.
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