Monday, September 9, 2013

Jalapeno Popper Chicken Chili

One of my favorite things about fall is the food. I'm a fan of any kind of comfort food and fall seems to lend itself to so many of my favorites...two of which being soup and anything with pumpkin! I can hardly wait to make my first batch of pumpkin bread! But this post is about one of our new favorite soups.

I found this recipe last year {Pinterest, of course!} and made it several times throughout fall and winter. I've actually never even had a real jalapeno popper, but something about the recipe just made me want to make it! The flavors in this soup are just so warm and cozy. {Can flavors be cozy? I'm thinking yes.} The spiciness of the jalapeno peppers, the slight crunch of the corn, and the richness of the cream cheese are a delicious combination.

Jalapeno Popper Chicken Chili
Makes 6 servings
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Olive oil
1 small onion, diced
4 jalapeno peppers, diced, seeds removed (leave the seeds if you want more heat)
3 cloves garlic, minced
Salt and pepper, to taste
1-1/4 lb. boneless chicken breasts, cut into bite-sized pieces
2 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. dried oregano
1 (14 oz.) can petite diced tomatoes with juices
1-1/2 cups chicken broth (reduce or omit if you want a thicker soup)
1 (19 oz.) can cannellini beans
1 (14 oz.) can corn
8 ounces cream cheese
Toppings: shredded cheese, sour cream, green onions, tortilla chips (optional)


  1. In a large, heavy-bottomed saucepan heat 2 tablespoons oil over medium heat and saute onion, jalapeno peppers, and garlic until soft and tender.
  2. Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan (if needed) with the chicken and lightly brown chicken on all sides. Season with chili powder, cumin, and oregano.
  3. Add tomatoes, chicken broth, beans 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. Add toppings to soup as desired. Enjoy!

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