Jalapeno Popper Chicken Chili has the flavors of white chicken chili and the creaminess of jalapeno popper dip for a fun take on a common fall and winter weather recipe.
Heat oil over medium-high in a large soup pot or Dutch oven. Add onions and bell peppers; sauté for 5 minutes. Stir in jalapeños and sauté for 3 minutes. Add in garlic and stir for 30 seconds.
Push the veggies to the sides and add chicken in a single layer. Sprinkle with cumin, chili powder, paprika, oregano, and salt. Cook for about 5 minutes until browned.
Stir in tomatoes, juice from tomatoes, and broth. Scrape any cooked bits from the bottom and stir everything together well.
Bring to a boil and reduce heat to medium-low. Simmer for about 15-30 minutes, stirring occasionally.
Add in corn, and cook another 15 minutes.
When ready to enjoy, stir in cream cheese and cheddar cheese, and stir well until completely melted. Serve with extra cheddar cheese on top if desired.
Notes
*Makes 8 cups*For a spicier chili, leave in some of the seeds and/or ribs of the jalapeños. For a more mild chili, remove them.