Description
Queso Chicken Chili is a creamy, cheesy, and hearty chili featuring tender chicken, black beans, corn, and a blend of spices combined with rich cream cheese and shredded cheddar for a satisfying comfort meal perfect for any occasion.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (4 oz) can diced green chiles (optional for extra heat)
Liquids and Spices
- 1 tbsp olive oil
- 1½ cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Cheeses
- 1 (8 oz) block cream cheese, cubed and softened
- 1½ cups shredded cheddar or Mexican blend cheese
Optional Garnishes
- Fresh cilantro
- Avocado
- Sour cream
- Jalapeños
- Tortilla chips
Instructions
- Sear Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts or thighs and sear them for 2–3 minutes on each side until they develop a light golden-brown crust.
- Add Base Ingredients: To the seared chicken, add diced onion, minced garlic, drained black beans, corn, diced tomatoes with green chiles, and the optional diced green chiles. Pour in the chicken broth and stir in the cumin, chili powder, paprika, salt, and black pepper to evenly distribute the spices.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20–25 minutes until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken from the pot using tongs or a slotted spoon, then shred the meat with two forks. Return the shredded chicken to the pot with the chili mixture.
- Add Cheese: Stir in the softened cream cheese cubes and shredded cheddar or Mexican blend cheese. Mix thoroughly until all the cheese is melted, creating a creamy, cheesy texture.
- Serve: Ladle the queso chicken chili into bowls and top with your choice of optional garnishes such as fresh cilantro, sliced avocado, sour cream, jalapeños, or tortilla chips for added flavor and texture.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will yield a slightly richer flavor.
- For extra heat, include the canned diced green chiles or add jalapeños as a garnish.
- Ensure the cream cheese is softened before adding to help it melt smoothly.
- This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Serve with tortilla chips or over rice for a more filling meal.
