Description
A creamy and spicy chili filled with chicken, jalapeños, and bacon, perfect for cozy meals and gatherings.
Ingredients
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 3½ cups chicken broth
- 1 cup half-and-half
- 1 rotisserie chicken, skin removed, meat pulled off bones and chopped
- 1 pound bacon, cooked and chopped
- 2 (15-oz) cans white kidney beans, rinsed and drained
- 3 fresh jalapeños, seeds removed and diced
- 2 Tbsp dried minced onion flakes
- ¼ tsp garlic powder
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 1 (8-oz) block cream cheese
Instructions
- In a Dutch oven, melt the butter and stir in the flour, cooking for 2 minutes until it forms a roux.
- Gradually whisk in the chicken broth and half-and-half until it reaches a boil and thickens, about 2 minutes.
- Add the chopped chicken, crispy bacon, white kidney beans, diced jalapeños, onion flakes, garlic powder, cumin, chili powder, salt, and black pepper to the pot.
- Stir everything together and let it cook for an additional 10 to 15 minutes, stirring occasionally.
- Garnish with additional bacon, fresh jalapeños, and shredded pepper jack cheese if desired.
Notes
For added flavor, use rotisserie chicken. Adjust the spice level by reducing jalapeños if needed.
