Description
This hearty and flavorful Queso Chicken Chili combines tender chicken, spicy sausage, and creamy cheese with a blend of smoky and savory spices. The addition of pumpkin beer adds a unique depth of flavor, and it’s all topped with fresh cilantro, green onions, and avocado for the perfect finishing touch. A perfect dish for chili lovers who crave a creamy, cheesy twist.
Ingredients
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1 yellow onion, chopped
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2 pounds boneless, skinless chicken breasts or thighs
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1 tablespoon chili powder
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1 tablespoon smoked paprika
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2 teaspoons chipotle chili powder
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2 teaspoons cumin
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Kosher salt, to taste
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2 red bell peppers, chopped
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1/4 cup pickled jalapeños, chopped
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1 (4-ounce) can diced green chilies
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2 andouille sausage links, quartered (optional)
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2 cups red salsa
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1 can or bottle (12 ounces) pumpkin beer (or beer of choice)
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6 ounces cream cheese, at room temperature
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1 can black beans, drained
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2 cups shredded cheddar cheese
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1/2 cup fresh cilantro, chopped
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1/4 cup chopped green onion
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Avocado, and Greek yogurt, for serving
Instructions
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Cook the Chicken and Sausage (if using):
In a large pot, sauté the chopped onion over medium heat until softened, about 5 minutes.
Add the chicken breasts or thighs and cook until browned and cooked through (about 10-12 minutes), then remove and set aside. If using sausage, add the quartered sausage links and cook until browned. -
Prepare the Chili Base:
To the same pot, add the chili powder, smoked paprika, chipotle chili powder, cumin, and a pinch of kosher salt. Stir to coat the onions and sausage in the spices.
Add the red bell peppers, pickled jalapeños, diced green chilies, and salsa. Pour in the pumpkin beer and stir to combine. -
Shred the Chicken:
Once the chicken has cooled slightly, shred it using two forks and return it to the pot. -
Add the Cream Cheese and Beans:
Stir in the room-temperature cream cheese until melted and smooth. Then add the black beans and mix well. Allow the chili to simmer for 10-15 minutes to meld the flavors, stirring occasionally. -
Finish the Chili:
Gradually stir in the shredded cheddar cheese, allowing it to melt into the chili. - Serve:
Ladle the chili into bowls and garnish with fresh cilantro, green onions, and slices of avocado. Serve with a dollop of Greek yogurt on top for added creaminess.
Notes
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You can substitute the pumpkin beer with any beer of your choice, or use chicken broth for a non-alcoholic version.
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For extra heat, add more pickled jalapeños or a dash of hot sauce.
- This chili can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex