This Lightened Up Jalapeno Popper Chicken Chili has all the great flavor of jalapeno poppers, but in an easy-to-make chili recipe! It’s packed with chicken and white beans for protein and fiber to keep you full all day.
In case you haven’t noticed, I’ve been obsessed with two things lately: jalapeno poppers and soup! This Lightened Up Jalapeno Popper Chicken Chili combines the best of both of those things into one amazing and healthy recipe. I used Greek yogurt in place of some of the cream cheese in this recipe, so you get that same creaminess with better-for-you ingredients.
It’s packed with chicken, white beans, jalapenos, corn, and more, so not only is it super hearty and filling, it’s also super delicious! Roommate and sister-approved!
On another note, it’s Smile Sandwich’s birthday!!! Exactly one year ago I decided on a name and bought my domain. Of course I had been blogging on an off before that, and didn’t really post consistently until much later, but any excuse to celebrate a blogiversary is good enough for me!
And celebrate we shall. With Lightened Up Jalapeno Popper Chicken Chili.
Seriously. Make this tonight. It’s super, duper good! It might even be one of my favorite soup recipes I’ve ever made.
Save RecipeIngredients
- 3 tablespoons extra virgin olive oil
- 1 small onion, diced
- 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- salt and fresh ground black pepper
- 1 + 1/4 pound boneless chicken breasts or thighs, cut into bite-sized pieces
- 2 teaspoons chile powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- pinch of crushed red pepper
- 1 (10 oz) can dice tomatoes with green chiles
- 1 1/2 cups chicken broth
- 1 (14 oz) can cannelloni beans, drained
- 1 cup corn (fresh, frozen or canned)
- 4 ounces cream cheese
- 1 cup plain Greek yogurt
- Bacon and cheddar cheese (for serving), optional
Instructions
- In a large stock pot, heat olive oil over medium high heat. Add onion, jalapenos, bell pepper and garlic and saute until soft, about 5 minutes.
- Season the chicken with salt and pepper, push the vegetables to the side of your pot, and add the chicken to the pot. Add more olive oil if needed and saute until no longer pink - about 10 minutes. Add chile powder, cumin, oregano, and red pepper and stir everything to combine.
- Next, add the tomatoes, chicken broth, beans and corn and bring to a simmer. Let simmer for about 30 minutes.
- Add cream cheese and Greek yogurt and stir until completely melted. If it's too thick, add a bit more chicken stock.
- Garnish with bacon and Cheddar cheese, if desired.
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