Some soups feel warm and familiar right away, and this Jalapeño Popper White Chicken Chili has that effect. It starts with a hearty base of Hurst’s HamBeens Great Northern Beans, which turn tender and creamy as they simmer in chicken broth. The mix of jalapeños, bacon, shredded chicken, cream cheese, and cheddar creates a flavor that reminds you of jalapeño poppers in the best way. It is a cozy weeknight dinner that feels rich without being fussy.
I’d like to thank Hurst’s Brand for sponsoring this post.
Why You’ll Love This Recipe
This recipe brings together the comfort of white chicken chili with the creamy, slightly spicy flavor of jalapeño poppers. Hurst’s HamBeens Great Northern Beans give the chili a sturdy, creamy base that canned beans cannot match. The blend of flavors in this Jalapeño Popper White Chicken dish is just plain yummy.
The included seasoning packet adds depth and balance with no extra effort. Every bowl has tender chicken, smoky bacon, and melted cheese, and the leftovers warm up beautifully the next day.
Ingredients for Jalapeño Popper White Chicken Chili
- Hurst’s HamBeens Great Northern Beans: These beans soften nicely while staying hearty and creamy. The seasoning packet adds a savory boost that blends into the broth.
- Chicken broth: Provides flavor and helps the beans become tender as they cook in Jalapeño Popper White Chicken Chili.
- Bacon: Brings smoky richness to the base of the chili and adds texture when served on top.
- Onion and jalapeños: Add sweetness and heat. Removing the seeds keeps the chili mild.
- Garlic: Deepens the flavor and blends with the richness of the broth.
- Cooked shredded chicken: Rotisserie chicken keeps the prep simple and adds great texture.
- Cream cheese and cheddar: Melt into the broth and give the chili its popper-inspired creaminess.
- Chili powder and the Hurst’s seasoning packet: Bring warmth and help balance the richness.
How to Make Jalapeño Popper White Chicken Chili
Step one: Sort and soak the beans. Look through the Hurst’s Great Northern Beans, remove any debris, rinse thoroughly, and soak overnight or for at least 8 hours. Drain and rinse before cooking.
Step two: Cook the bacon for flavor. Add the chopped bacon to a large soup pot or Dutch oven and cook until crisp. Remove with a slotted spoon and place on a paper towel lined plate.
Step three: Keep a little bacon grease. Blot out most of the grease, leaving about 1 tablespoon in the pot.
Step four: Sauté the onions and jalapeños. Add the onion and chopped jalapeños. Cook for 3 to 4 minutes until softened, then stir in the garlic for 1 minute.
Step five: Add beans and broth. Pour in the soaked beans and chicken broth. Stir well and scrape up any browned bits from the bottom of the pot.
Step six: Simmer until the beans are tender. Bring the pot to a boil. Reduce to a simmer, cover, and cook for about 1½ hours or until the beans are soft and tender.
Step seven: Stir in the seasoning packet. Reduce the heat to low and add the Hurst’s seasoning packet and the chili powder.
Step eight: Add the chicken and cheeses. Stir in the shredded chicken, cream cheese, and cheddar. Continue stirring gently until the cream cheese melts completely and the chili becomes smooth and creamy.
Step nine: Let the chili rest to thicken. Remove from heat and let the pot sit for 10 to 15 minutes so the broth can naturally thicken.
Step ten: Serve with toppings. Spoon into bowls and top with the reserved bacon, extra jalapeño slices, or more shredded cheddar.
I have quite a few delicious easy bean recipes on my blog. I suggest you check out my Crock Pot 15 Bean Soup, my flavorful Crock Pot Chicken Pinto Soup, or this old-fashioned Rustic Lentil Stew.
Substitutions and Variations
- Use leftover turkey: Works well after the holidays and keeps the chili hearty.
- Swap in leftover ham: Adds a different flavor but keeps the creamy base of our chili reminiscent of a classic Jalapeño Popper.
- Make it milder: Remove every single jalapeño seed for a soft, gentle heat.
- Make it spicier: Keep some or all of the jalapeño seeds when chopping to increase the heat without changing the flavor.
- Add vegetables: Corn or mild green chiles blend well with the creamy broth.
Pro 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.
Storing Jalapeño Popper White Chicken Chili
- Room temperature: Allow the chili to cool for no longer than two hours before refrigerating.
- Refrigerator: Store in airtight containers for up to 4 days. Add a splash of broth when reheating if it thickens.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and warm slowly on the stove with a little broth for a delightful Jalapeño Popper White Chicken comforting meal.
Frequently Asked Questions
Below you’ll find the answers to some common questions I’ve received about this recipe!
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.
It has gentle heat as written, but adding jalapeño seeds will increase the spice quickly. You can adjust the amount based on your preference.
I recommend it! The packet helps balance the flavors and brings extra depth to the broth. It’s one of my favorite features of Hurst’s products! If you choose not to use the flavor seasoning packet, you can save it for flavoring a recipe in the future.
This easy Jalapeño Popper White Chicken Chili is creamy, comforting, and truly delicious. Whether you like just a little heat (like my family), or want to turn this soup up a notch, you can easily adjust the spice level to met your family’s preferences.
Be sure to let me know if you try it!
More Comforting Soups
Jalapeño Popper White Chicken Chili
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
Instructions
- 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.
- 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.
- Carefully blot out most of the bacon grease, leaving about 1 tablespoon in the pot.
- Add the onion and jalapeños. Cook for 3 to 4 minutes, until softened. Add the garlic and cook for 1 minute.
- Add the soaked beans and 8 cups of chicken broth. Stir and scrape up the browned bits on the bottom of the pot.
- Bring to a boil, then reduce to a simmer. Cover and cook for about 1½ hours, or until the beans are tender.
- Reduce heat to low. Stir in the seasoning packet from the bean package and the chili powder.
- 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.
- Remove from heat and let the chili rest for 10 to 15 minutes to thicken.
- Serve topped with the reserved bacon, extra jalapeño slices, and more cheddar.
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