| | Soups, Stews & Chili | | Chicken Jalapeno Poppers Chili (print) | | Provided By: Katie | | Description: | | Ingredients | 2 Tbsp butter
2 Tbsp all-purpose flour
1 Knorrs big soft Chicken cube
1 box chicken broth
1 pint half-and-half
1 rotisserie chicken with juice, skin removed, meat pulled off bones and chopped
1 cup cooked bacon crumbles
2 (15-oz) cans white kidney beans, rinsed and drained
3 fresh jalapeños, seeds removed (I used 4, 1 with seeds)
1 can fire roasted diced green chilis
2 Tbsp dried minced onion flakes
¼ tsp garlic powder
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1 tsp black pepper
1 (8-oz) block cream cheese | | Directions | In a Dutch oven or sturdy pot melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
Add remaining ingredients and simmer for 30 minutes, stirring occasionally. | | Notes | | |
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