Jalapeño Popper Chicken Chili
August 1, 2023
This Jalapeño Popper Chicken Chili is made with ground chicken, jalapeño peppers, corn, black beans, cream cheese, and a variety of spices. The chili can be cooked in either a pressure cooker or a slow cooker; I have given instructions for both.
The chili gets its heat from the jalapeño peppers, but you can adjust the spiciness to your liking by removing the seeds from the peppers or by adding more or fewer peppers. The cream cheese adds a richness and creaminess to the chili, and the spices give it a depth of flavor.
The chili can be served with a variety of toppings, such as shredded cheddar cheese, sour cream, chopped bacon, and additional jalapeños. It is also great for meal prep, as it can be made ahead of time and stored in the fridge or freezer.
- Prep: 25 mins
- Yields: 7 Servings
Ingredients
2 to 4 jalapeño peppers, seeded and finely chopped
15¼ ounce can whole kernel corn, undrained
15 ounce can black beans, rinsed and drained
10 ounce can diced tomatoes and green chiles, undrained
¼ cup water or chicken broth (Only for pressure cooker, do not add if using a slow cooker)
2 tablespoons ranch salad dressing mix
¼ teaspoon crushed red pepper flakes
Toppings
Shredded cheddar cheese, sour cream and crumbled cooked bacon
Directions
Instant Pot Method
1Cut the cream cheese into cubes.
2Select sauté setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapeños and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel.
3Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapeños.
Slow Cooker Method
1Heat a nonstick pan over medium heat and melt butter.
2Sauté the onion and jalapeños until tender, about 5 minutes. Add in garlic and cook for thirty seconds.
3Grease the crockpot with cooking spray.
4Then, add the rest of the ingredients to the slow cooker with and stir to combine.
5Top with the block of cream cheese, do not cube.
6Set the slow cooker to low for 6-8 hours.
7Once done, stir to incorporate the cream cheese.
8Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapeños.
Freeze Option
1Before adding toppings, cool chili; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Add toppings.
Recipe from Taste of Home, August/September 2023.
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