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Bacon Jalapeno Popper Chicken Chili with Cream Cheese

Bacon jalapeno popper chicken chili simmers chicken thighs with cannellini beans, green chiles, and spices, then finishes with cream cheese and cheddar for a rich, creamy texture. Crispy bacon and jalapenos bring the familiar popper flavor to this stovetop chili.
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Prep Time 15 minutes
Cook Time 42 minutes
Resting 5 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 1 yellow onion medium, diced
  • 2 jalapenos stemmed, seeded, and finely chopped
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 3 cups low-sodium chicken broth
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1.5 lb boneless, skinless chicken thighs
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup shredded sharp cheddar cheese

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the chopped bacon for 8 to 10 minutes until crisp, stirring occasionally.
  2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the pot.
  3. Add the onion and jalapenos and cook for 5 to 7 minutes until softened.
  4. Stir in the garlic, chili powder, cumin, and oregano and cook for 30 seconds.
  5. Stir in the chicken broth, cannellini beans, green chiles, chicken thighs, salt, and pepper, then bring the chili to a gentle simmer.
  6. Cover and simmer for 20 to 25 minutes, turning the chicken once, until the thickest part of each thigh reaches 165°F.
  7. Transfer the chicken to a plate.
  8. Shred the chicken with two forks.
  9. Remove the pot from the heat and ladle 1 cup of hot broth into a bowl.
  10. Whisk the cream cheese into the broth until smooth.
  11. Return the cream cheese mixture to the pot with the shredded chicken, cheddar, and cooked bacon.
  12. Cook over low heat for 2 to 3 minutes, stirring until the cheddar has melted and the chili is creamy.
  13. Let the chili rest for 5 minutes before serving.

Notes

For the smoothest finish, whisk the softened cream cheese into hot broth until no lumps remain before adding it to the pot. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the dairy may separate slightly when reheated. For a lighter option, use reduced-fat cream cheese and cheddar.