Jalapeno Popper Chicken Chili

This will warm you up this holiday season!


I have seen recipes for this soup pop up online a few places. I knew this is something Mr. FeistyEats and I would like. We L-O-V-E spicy foods. SO I adapted a recipe to fit our preferences. The soup is supposed to mimic jalapeno poppers – you know hollowed out jalapenos filled with cream cheese and wrapped in bacon? This takes a bit of a twist, but has the great mouth feel and spice as a popper.


Jalapeno Popper Chicken Chili

  • olive oil, for sautéing
  • 1 onion, diced
  • 2 large carrots, diced
  • 3 stalks celery, dices
  • 5 jalapeno peppers, diced, seeds removed
  • 4 cloves garlic, minced
  • salt and pepper
  • 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 (14 ounce) can bottle Ro-tel with juices (I used homemade)
  • 1 cup chicken broth
  • 1 can of corn, drained
  • 8 oz. block cream cheese
  • shredded cheddar cheese and green onions, for serving


1. In a large, heavy-bottomed pot, heat 1-2 tablespoons oil over medium heat and sauté onion, carrots, celery and jalapenos until tender. Add garlic and sauté for 3 more minutes. Remove from pot and set aside.

2. Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.

3. Add tomatoes, chicken broth and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.

4. Add cream cheese and stir until completely melted. Remove from heat.

5. Serve with cheese sprinkled over top.


-For a thick chili omit chicken broth.

-For a more chili authenticity, add a can of pinto or Great Northern beans (drained).

-For more heat leave seeds in jalapeno peppers.

-For a Mexi-twist, top with fresh cilantro.

-For a more “authentic” popper – top with cooked, crumbled bacon.


I always like to start my soups out with the mirepoix or trinity of veggies – celery, carrots and onions. I just really think these veggies should be in every soup! For this one, add the peppers too.


And now some garlic for a bit.


Remove veggies and cook chicken. After that is brown, everyone back in the pot, including your other “wet” ingredients.


When you add in the cream cheese, make sure it is at room temp and stir frequently to melt all bits of cheese.


I will repeat this one. We topped ours with shredded cheese and green onions.


Frosty says enjoy!

About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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