Slow Cooker Jalapeno Popper White Bean Chili
Warm up your soul with this creamy and flavorful Slow Cooker Jalapeno Popper White Bean Chili! Packed with tender Great Northern beans, shredded chicken, and the irresistible kick of diced jalapenos and green chilies, this chili is a comfort food dream with just the right amount of heat. A blend of smoky paprika, ground cumin, and fresh lime juice infuses each bite with savory richness, while cream cheese and shredded cheddar turn the broth into a luxuriously velvety base. Top it off with crispy bacon, fresh cilantro, and a dollop of sour cream for undeniable indulgence. Perfectly suited for game days, cozy weeknights, or entertaining guests, this easy, fuss-free recipe takes just 20 minutes of prep before your slow cooker does the rest. Serve it with tortilla chips for an irresistible crunch, and savor every spoonful of this delectable white bean chili!
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Recipe Information
Ingredients
- 4 cups Great Northern beans (cooked or canned, drained and rinsed)
- 4 cups Chicken broth
- 2 cups Cooked shredded chicken
- 2 medium Jalapenos, diced (seeds removed for less heat)
- 8 oz Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped
- 3 cloves Minced garlic
- 1 medium Yellow onion, diced
- 4 oz Canned green chilies (mild or spicy, as preferred)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Cooked crumbled bacon
- 2 tbsp Lime juice
- 1 bag Tortilla chips (optional, for serving)
- as needed Sour cream (optional, for garnish)
Instructions
In the slow cooker, combine the cooked Great Northern beans, chicken broth, shredded chicken, diced jalapenos, diced onion, minced garlic, and canned green chilies.
Add the ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir everything thoroughly to distribute the spices evenly.
Cover and cook on low for 6 hours or high for 4 hours, allowing the flavors to meld together and the onions and jalapenos to soften.
About 30 minutes before serving, stir in the softened cream cheese, shredded cheddar cheese, chopped cilantro, and lime juice. Stir until the cream cheese is fully incorporated and the chili becomes creamy.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the chili hot, topped with crumbled bacon, extra shredded cheddar cheese, and a dollop of sour cream (if desired). Pair with tortilla chips for dipping or as a crunchy topping.
Nutrition Facts
Calories |
4840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 12239 mg | 532% | |
| Total Carbohydrate | 357.9 g | 130% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 25.5 g | ||
| Protein | 333.2 g | 666% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1975 mg | 152% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 6837 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
