search saves

Slow Cooker Jalapeno Popper White Bean Chili

Slow Cooker Jalapeno Popper White Bean Chili created by rpgaymer

From Mel's Kitchen Cafe. Simple and freakishly delicious. I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes.

Ready In:
7hrs 10mins
Serves:
Units:

ingredients

directions

  • 1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
  • 2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
  • 3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
  • 4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"From Mel's Kitchen Cafe. Simple and freakishly delicious. I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. rpgaymer
    Slow Cooker Jalapeno Popper White Bean Chili Created by rpgaymer
    Reply
  2. rpgaymer
    This is definitely a unique chili. It's not really spicy at all, but that's ok. The bacon was a good addition, and the cream cheese adds a nice subtle creaminess. Ultimately, I thought it was a bit bland, so I used plenty of adobo seasoning to perk up the flavor. I would love to try making this with cooked chorizo instead of chicken one day, as that would really end up being flavorful. Served with tortilla chips and topped with plenty of pickled jalapeno slices.
    Reply
  3. rpgaymer
    Slow Cooker Jalapeno Popper White Bean Chili Created by rpgaymer
    Reply
  4. claudbud
    From Mel's Kitchen Cafe. Simple and freakishly delicious. I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes.
Advertisement