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Jalapeño Popper White Chicken Chili

Recipe By

Dear Crissy

Jalapeño Popper White Chicken Chili is a creamy, cozy bowl of tender chicken, smoky heat, and rich cheesy flavor that makes weeknight dinner feel effortless.

Prep Time

20 minutes

Cook Time

1 houre

Servings

10

Ingredients

1 package Hurst’s HamBeens Great Northern Beans with seasoning packet

8 cups chicken broth low sodium

8 slices bacon chopped

1 cup onion diced

4 large jalapeño peppers seeded and finely chopped

2 cloves garlic minced

3 cups cooked shredded chicken (rotisserie works well)

8 oz. cream cheese softened

1 cup cheddar cheese shredded

1 tablespoon chili powder

Salt and pepper to taste

Optional garnishes extra shredded cheddar, reserved bacon, sliced jalapeños

Jalapeño Popper White Chicken Chili Jalapeño Popper White Chicken Chili
Jalapeno popper white chili 10

Jalapeño Popper White Chicken Chili is a creamy, cozy bowl of tender chicken, smoky heat, and rich cheesy flavor that makes weeknight dinner feel effortless.

Ingredients

  • 1 package Hurst’s HamBeens Great Northern Beans with seasoning packet

  • 8 cups chicken broth low sodium

  • 8 slices bacon chopped

  • 1 cup onion diced

  • 4 large jalapeño peppers seeded and finely chopped

  • 2 cloves garlic minced

  • 3 cups cooked shredded chicken (rotisserie works well)

  • 8 oz. cream cheese softened

  • 1 cup cheddar cheese shredded

  • 1 tablespoon chili powder

  • Salt and pepper to taste

  • Optional garnishes extra shredded cheddar, reserved bacon, sliced jalapeños

Cooking Directions

  1. Sort through the beans and remove any debris or damaged pieces. Rinse well. Place in a large bowl, cover with water, and soak overnight or at least 8 hours. Drain and rinse before cooking.

  2. In a large soup pot or Dutch oven, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside on a paper towel–lined plate.

  3. Carefully blot out most of the bacon grease, leaving about 1 tablespoon in the pot.

  4. Add the onion and jalapeños. Cook for 3 to 4 minutes, until softened. Add the garlic and cook for 1 minute.

  5. Add the soaked beans and 8 cups of chicken broth. Stir and scrape up the browned bits on the bottom of the pot.

  6. Bring to a boil, then reduce to a simmer. Cover and cook for about 1½ hours, or until the beans are tender.

  7. Reduce heat to low. Stir in the seasoning packet from the bean package and the chili powder.

  8. Add the shredded chicken, cream cheese, and cheddar. Stir until the cream cheese fully melts and blends into the broth. This can take 5 to 10 minutes of gentle stirring.

  9. Remove from heat and let the chili rest for 10 to 15 minutes to thicken.

  10. Serve topped with the reserved bacon, extra jalapeño slices, and more cheddar.

Tips

  • Soak the beans completely: Helps them cook evenly and improves the final texture.
  • Save a tablespoon of bacon fat: Adds flavor without making the chili heavy.
  • Soften the cream cheese first: Room temperature cream cheese melts faster and blends smoothly.
  • Use jalapeño seeds for extra heat: Leaving some seeds in the peppers gives the chili a noticeable bump in spice.
  • Stir gently when adding cheese: Slow, gentle stirring keeps the broth smooth and creamy, perfect for Jalapeño Popper White Chicken Chili.
  • Let it rest before serving: Resting thickens the chili naturally.
  • Taste before salting: The Hurst’s seasoning packet already adds salt, so check the flavor first.
  • Make it ahead: The chili tastes even better the next day as the flavors deepen in your Jalapeño Popper White Chicken Chili.
  • Top each bowl: Bacon, cheddar, jalapeños, cilantro, or homemade tortilla strips add texture and color.
  • Freeze the leftovers: This chili freezes well and reheats without losing its creamy texture.

Can I make this Jalapeño Popper White Chicken Chili in a slow cooker? Yes. Add the soaked beans, broth, onions, and jalapeños to the slow cooker. Cook on low for 6 to 7 hours, then stir in the chicken, cream cheese, cheddar, and seasoning packet during the last 30 minutes.


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