Queso Chicken Chili Recipe
A delicious and comforting Queso Chicken Chili recipe that combines tender shredded chicken, beans, corn, and flavorful spices in a creamy cheese base. Perfect for chilly nights or game day gatherings.
- Author: Lily
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
For the Chicken:
- 1 pound boneless, skinless chicken breasts
For the Chili Base:
- 3 cups salsa, divided
- 1 1/2 cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 3 bell peppers, minced
- 1 jalapeño pepper, minced (without ribs and seeds)
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can corn, rinsed and drained
For the Cheese Blend:
- 4 ounces light cream cheese
- 6 ounces Pepper Jack cheese
- Cilantro, for topping
- Blue corn tortilla chips, for serving
- Cook the Chicken: In a large pot, add the chicken breasts, 1 cup of salsa, and water. Simmer until cooked through, then shred.
- Prepare the Chili Base: Add spices, peppers, and jalapeño to the pot. Cook until peppers soften.
- Add Beans and Corn: Stir in beans, corn, and remaining salsa. Simmer for 10 minutes.
- Add Cream Cheese and Cheese: Lower heat, add cream cheese, then Pepper Jack cheese. Stir until creamy.
- Combine the Chicken: Add shredded chicken back to the pot and simmer.
- Serve: Ladle into bowls, top with cilantro, and serve with tortilla chips.
Notes
- This chili can be customized with additional toppings like avocado, sour cream, or diced tomatoes.
- Adjust the spice level by adding more or less jalapeño or chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Queso Chicken Chili, Chicken Chili Recipe, Queso Chili, Tex-Mex Chili