Name: Queso Chicken Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 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 (14-ounce) can corn, rinsed and drained; 1 jalapeño pepper, minced (without ribs and seeds); 1 (14-ounce) can black beans, rinsed and drained; 4 ounces light cream cheese; 6 ounces Pepper Jack cheese; Cilantro, for topping; Blue corn tortilla chips, for serving

Jump to Recipe

Looking for a flavorful, creamy, and satisfying chili recipe that’s easy to prepare? This Queso Chicken Chili is the perfect dish for you! With tender chicken, a spicy kick from the jalapeño pepper, a rich blend of cheeses, and the bold flavors of cumin and chili powder, this dish is a true crowd-pleaser. The combination of salsa, cream cheese, and melted Pepper Jack cheese creates a velvety smooth base that complements the beans, corn, and vegetables, making each spoonful deliciously comforting.

This dish is ideal for a cozy night in or for feeding a group of friends and family. With a great balance of flavors and textures, this queso chicken chili will become your go-to recipe for chili nights!

Why You’ll Love This Recipe

1. Rich and Creamy Texture

Thanks to the combination of light cream cheese and Pepper Jack cheese, this chili has a smooth, velvety texture that makes it irresistibly creamy and comforting.

2. Packed with Flavor

Cumin, chili powder, and salsa create a depth of flavor that’s enhanced by the heat from the jalapeño and the richness of the cheeses. It’s a flavor explosion in every bite!

3. Quick and Easy to Make

This queso chicken chili comes together in just under 30 minutes, making it the perfect recipe for busy weeknights or when you want something quick but delicious.

4. Customizable Spice Level

You can easily adjust the spice level of this chili by adding more or less jalapeño, and even making it milder by reducing the chili powder and cumin.

5. Perfect for Dipping

Serve with blue corn tortilla chips for a fun and tasty way to enjoy this creamy, cheesy chili. It’s a perfect appetizer or game day snack!

Ingredients

Boneless, skinless chicken breasts
Salsa (divided)

Water
Cumin
Chili powder

Salt
Bell peppers, minced
Can of corn, rinsed and drained

Jalapeño pepper, minced (without ribs and seeds)
Can of black beans, rinsed and drained
Light cream cheese

Pepper Jack cheese
Fresh cilantro (for topping)
Blue corn tortilla chips (for serving)

Variations

Add More Vegetables: Add extra vegetables like zucchini, corn, or even carrots to boost the nutritional value and add more flavor.
Make it Vegetarian: Skip the chicken and use extra beans like kidney beans, pinto beans, or black-eyed peas for a vegetarian version.
Adjust the Spice Level: If you prefer a milder chili, remove the jalapeño or reduce the chili powder. For more heat, increase the amount of jalapeños or use a spicier cheese.

Swap the Cheese: If you’re not a fan of Pepper Jack, you can substitute with cheddar, Monterey Jack, or any other cheese that melts well.

How to Make the Recipe

Step 1: Cook the Chicken

In a large pot, cook the chicken breasts over medium heat until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the pot and shred it using two forks. Set aside.

Step 2: Prepare the Chili Base

In the same pot, add 2 cups of salsa, 1 1/2 cups of water, cumin, chili powder, and salt. Stir to combine and bring to a simmer.

Step 3: Add the Vegetables

Add the minced bell peppers, corn, and jalapeño pepper to the pot. Stir well and cook for 3-4 minutes until the vegetables begin to soften.

Step 4: Add the Beans

Stir in the black beans and the remaining 1 cup of salsa. Let the mixture simmer for another 5 minutes to allow the flavors to meld.

Step 5: Add the Cheeses

Lower the heat to medium-low, then add the light cream cheese and Pepper Jack cheese to the pot. Stir until both cheeses melt completely, creating a smooth and creamy base for the chili.

Step 6: Combine the Chicken

Add the shredded chicken back into the pot and stir to incorporate. Simmer for an additional 5 minutes, stirring occasionally.

Step 7: Serve

Serve the queso chicken chili hot, topped with fresh cilantro and a side of blue corn tortilla chips for dipping. Enjoy!

Tips for Making the Recipe

Shred the Chicken While It’s Warm: Shredding the chicken while it’s still warm makes it easier and ensures it absorbs the flavors of the chili as it cooks.

Use a Heavy-Bottomed Pot: A heavy-bottomed pot will help distribute the heat evenly and prevent the chili from burning or sticking to the bottom.
Don’t Skip the Cilantro: A sprinkle of fresh cilantro on top adds a burst of freshness that perfectly complements the rich, creamy chili.
Adjust the Consistency: If you prefer a thinner chili, add a bit more water or broth until you reach your desired consistency.

How to Serve

Queso Chicken Chili is perfect for dipping! Serve it alongside crispy blue corn tortilla chips for a fun and interactive way to enjoy it. You can also pair it with a side of warm cornbread or over a bed of rice for a heartier meal. For a lighter option, serve with a simple green salad to balance out the rich flavors.

Make Ahead and Storage

Storing Leftovers

Store any leftover queso chicken chili in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits!

Freezing

This chili freezes well for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. To reheat, simply thaw overnight in the fridge and heat on the stove until warmed through.

Reheating

Reheat leftovers on the stove over medium heat, adding a splash of water or broth to reach your desired consistency if it thickens too much.

FAQs

1. Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken, but be sure to thaw it before cooking. For quicker results, you can cook the frozen chicken in a pressure cooker or Instant Pot before shredding it.

2. Can I make this chili in the slow cooker?

Yes! Sauté the vegetables and cook the chicken on the stove first, then add everything to the slow cooker and cook on low for 4-6 hours.

3. Can I add more cheese to the chili?

Absolutely! If you love cheese, feel free to add extra cream cheese or other cheeses like cheddar or Monterey Jack.

4. How can I make this chili spicier?

For more heat, you can add more jalapeño peppers, use a spicier salsa, or increase the chili powder and cumin.

5. What can I serve with queso chicken chili?

Serve with tortilla chips, cornbread, or a simple salad. It’s also great over rice or with a side of steamed vegetables.

6. Can I use other types of beans?

Yes! You can use any beans you like, such as pinto beans, kidney beans, or white beans.

7. How can I make this recipe dairy-free?

To make this recipe dairy-free, skip the cream cheese and use a dairy-free cheese alternative in place of the Pepper Jack cheese.

8. Can I skip the corn in this recipe?

Yes, if you’re not a fan of corn, you can omit it and substitute with more vegetables, such as zucchini or carrots.

9. Can I make this recipe ahead of time?

Yes, you can prepare it ahead of time. Simply refrigerate the chili for up to 3 days and reheat before serving.

10. Can I make this recipe without the chicken?

Yes! You can make a vegetarian version by skipping the chicken and using extra beans or vegetables like mushrooms for texture.

Conclusion

Queso Chicken Chili is a creamy, cheesy, and flavorful dish that’s sure to become a favorite in your household. With the perfect blend of spices, vegetables, and tender chicken, this chili delivers on both taste and comfort. Whether served with chips for dipping or enjoyed as a hearty meal, it’s a delicious and versatile recipe that’s perfect for any occasion. Enjoy the rich, velvety goodness in every bite!