Description
This creamy and spicy Queso Chicken Chili is packed with tender chicken, flavorful spices, and gooey cheese. Topped with fresh cilantro and served with blue corn tortilla chips, it’s a perfect dish for dipping and sharing. The creamy blend of Pepper Jack cheese and light cream cheese gives it that irresistible cheesy goodness.
Ingredients
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1 pound boneless, skinless chicken breasts
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3 cups salsa, divided
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1 1/2 cups water
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1 teaspoon cumin
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2 teaspoons chili powder
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1/2 teaspoon salt
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3 bell peppers, minced
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1 (14-ounce) can corn, rinsed and drained
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1 jalapeño pepper, minced (without ribs and seeds)
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1 (14-ounce) can black beans, rinsed and drained
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4 ounces light cream cheese
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6 ounces Pepper Jack cheese
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Cilantro, for topping
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Blue corn tortilla chips, for serving
Instructions
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Cook the Chicken:
In a large pot, add the chicken breasts and cover with 1 cup of salsa and 1 1/2 cups of water. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 15–20 minutes. Once cooked, remove the chicken from the pot and shred it using two forks. -
Prepare the Chili Base:
In the same pot, add the cumin, chili powder, salt, minced bell peppers, and minced jalapeño. Stir to combine and cook for 5 minutes until the peppers begin to soften. -
Add Beans and Corn:
Stir in the black beans, corn, and the remaining 2 cups of salsa. Let the mixture simmer for an additional 10 minutes, stirring occasionally. -
Add Cream Cheese and Cheese:
Lower the heat and add the light cream cheese to the pot. Stir until it melts into the chili. Then, add the shredded Pepper Jack cheese, stirring until fully melted and creamy. -
Combine the Chicken:
Add the shredded chicken back into the pot and stir everything together. Let the chili simmer for 5 more minutes to heat through. - Serve:
Ladle the queso chicken chili into bowls and top with fresh cilantro. Serve with blue corn tortilla chips for dipping.
Notes
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If you prefer a spicier chili, leave some of the seeds and ribs in the jalapeño or add extra chili powder.
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You can use regular cream cheese if you prefer, but the light version helps reduce the calorie count.
- This chili can be stored in the fridge for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Tex-Mex