If you’re craving something that wraps you up in warmth and comfort while delivering bold, irresistible flavors, then you’re going to adore this Queso Chicken Chili (Creamy & Cheesy) Recipe. It’s the perfect blend of tender chicken, melty cheese, and just the right hint of spice, all swimming in a rich, velvety broth that’s both satisfying and comforting. Whether you’re serving it on a chilly evening, feeding a crowd, or just need a go-to dinner that hits all the right notes, this chili has an easygoing Tex-Mex charm that welcomes everyone to the table.
Ingredients You’ll Need
Gathering your ingredients for this dish is a breeze because each one plays an essential role in crafting those comforting layers of flavor and creamy texture. From the gentle warmth of cumin to the lusciousness of cream cheese, these essentials come together simply but effectively.
- Olive oil: Helps soften the onions and garlic while adding a hint of fruitiness to the base.
- Small onion (diced): Builds the foundation of savory depth and sweetness as it cooks down.
- Garlic (minced): Gives a pungent aroma that brightens and enhances every bite.
- Boneless, skinless chicken breasts or thighs: Provides tender, protein-packed goodness that soaks up all the yummy spices.
- Can of diced green chiles: Injects a gentle smoky heat and vibrant color.
- Cumin: Adds an earthy, warm note essential to any Tex-Mex inspired dish.
- Chili powder: Brings a mild spicy kick and that signature chili flavor.
- Paprika: Contributes subtle smokiness and a rich reddish hue.
- Salt: Enhances all the savory elements and balances the flavors.
- Black pepper: Offers a touch of sharp bite to round out the spices.
- Chicken broth: Creates a flavorful liquid base that keeps everything juicy and tender.
- Can of white beans (drained and rinsed): Adds creamy texture and nutty undertones while bulking up the chili.
- Frozen corn: Pops of sweetness and a bit of crunch to contrast the creamy broth.
- Cream cheese (cubed): Melts into a heavenly smoothness, giving the chili its signature creamy consistency.
- Shredded cheddar or Mexican blend cheese: Provides melty, cheesy richness plus sharpness for depth.
- Heavy cream or milk: Rounds out the texture making it luxuriously silky.
- Toppings (optional): Crushed tortilla chips, chopped cilantro, diced avocado, sour cream, and jalapeños offer exciting textures and bursts of freshness or heat.
How to Make Queso Chicken Chili (Creamy & Cheesy) Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and cook it until it softens and becomes translucent, around 4 to 5 minutes. The sweetness the onion will release here is key to building that rich base flavor. Add the minced garlic next and give it about 30 seconds to become fragrant without browning—it’s the little fragrant punch that starts awakening the other ingredients.
Step 2: Cook the Chicken and Add Spices
Next, add in the chicken pieces along with the diced green chiles, cumin, chili powder, paprika, salt, and black pepper. Stir everything together so the chicken gets evenly coated in those spices. Pour in the chicken broth to cover and bring the pot to a gentle simmer. Cover and let it cook for 15 to 20 minutes, or until the chicken is cooked through and tender enough to shred easily. This simmer infuses the chicken with smoky, warm flavors that spice up the entire dish beautifully.
Step 3: Shred Chicken and Stir in Vegetables
Once the chicken is perfectly cooked, remove it from the pot and shred it using two forks—it’s a satisfying step that lets you get just the right texture for the chili. Return the shredded chicken to the pot, then stir in the white beans and frozen corn. These ingredients add heartiness and little textured surprises that make every spoonful interesting and comforting.
Step 4: Melt in the Cheeses and Cream
Turn the heat down to low. Add the cubed cream cheese and stir gently until it melts completely and blends into a smooth, creamy base. Follow up by mixing in the shredded cheddar or Mexican blend cheese along with the heavy cream or milk. Keep stirring until everything is combined and the chili turns irresistibly cheesy and luscious. Let it simmer gently for about 5 more minutes to thicken slightly, but be careful not to let it boil after adding the dairy to keep it perfectly creamy.
How to Serve Queso Chicken Chili (Creamy & Cheesy) Recipe
Garnishes
This chili just begs for finishing touches! Sprinkle it with crushed tortilla chips for a satisfying crunch, chopped fresh cilantro for brightness, and diced avocado to add silky creaminess. A dollop of sour cream can cool down the spice, and if you love heat, sliced jalapeños bring a fresh fiery pop. These garnishes turn a cozy bowl of chili into a playful, fully layered experience.
Side Dishes
For sides, think simple to let the chili shine: warm cornbread, fluffy white rice, or even a side salad can complement the richness. Tortilla chips serve double duty too, great for scooping or crunching alongside. Each side elevates the meal’s comfort factor, keeping everything balanced yet indulgent.
Creative Ways to Present
Want to mix things up? Serve this queso chicken chili stuffed inside baked potatoes for a hearty meal, or spoon it over nachos for easy game-day eats. It also shines topped on a baked sweet potato or layered in a taco bowl with fresh veggies and beans. The creamy and cheesy chili base is incredibly versatile—perfect for letting your culinary creativity run wild.
Make Ahead and Storage
Storing Leftovers
This Queso Chicken Chili (Creamy & Cheesy) Recipe holds up wonderfully in the fridge. Transfer any leftovers to an airtight container and store for up to 3 days. The flavors actually deepen and get richer after resting, making those next-day lunches or dinners a real treat.
Freezing
If you want to freeze the chili, leave out the dairy when cooking and add the cheeses and cream after thawing. Freeze in airtight containers for up to 3 months. When ready to eat, thaw overnight in the fridge and then reheat gently on the stove, stirring in the dairy to bring back that creamy texture fresh and perfect.
Reheating
To reheat, warm gently over low heat on the stovetop, stirring frequently to avoid scorching. Add a splash of broth or milk if it feels too thick. This careful reheating keeps the chili smooth and luscious, just like when freshly made.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Both chicken breasts and thighs work great, but thighs add a bit more moisture and flavor thanks to their higher fat content. Choose whichever you prefer or have on hand.
Is this recipe spicy?
This queso chicken chili has a mild, warm spice level thanks to the green chiles and chili powder, but it’s very adaptable. If you love heat, adding fresh jalapeños or a dash of hot sauce will kick things up nicely.
Can I make this in a slow cooker?
Yes! For convenience, add all ingredients except the cream cheese, shredded cheese, and cream to your slow cooker. Cook on low for 6 hours, then stir in the cheeses and cream at the end for that signature creamy texture.
What kind of cheese is best for this chili?
Sharp cheddar or a Mexican cheese blend works beautifully. They melt well and give a nice balance of sharpness and creaminess, essential for that dreamy queso chicken chili experience.
Is this recipe gluten-free?
Yes, it is! All ingredients here are naturally gluten-free, making it a safe and delicious choice if you’re avoiding gluten.
Final Thoughts
This Queso Chicken Chili (Creamy & Cheesy) Recipe is one of those treasured dishes that feels like a warm hug in a bowl. It’s simple enough for a weeknight dinner but special enough to serve guests. As you savor the creamy, cheesy goodness with a hint of spice, you’ll probably find yourself reaching for seconds — and maybe jotting this recipe down as a new favorite to revisit again and again. Give it a try and bring that comforting Tex-Mex magic into your kitchen tonight!
Print
Queso Chicken Chili (Creamy & Cheesy) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Queso Chicken Chili is a creamy and cheesy Tex-Mex inspired soup that’s packed with tender shredded chicken, white beans, corn, and a flavorful blend of spices. Combining the richness of cream cheese and shredded cheddar, it’s a comforting, hearty chili perfect for cooler days or any time you crave a delicious, cheesy twist on classic chicken chili.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs
- 1 (4 oz) can diced green chiles
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen corn
- 4 oz cream cheese, cubed
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup heavy cream or milk
Toppings (Optional)
- Crushed tortilla chips
- Chopped cilantro
- Diced avocado
- Sour cream
- Jalapeños
Instructions
- Sauté Onion and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Chicken with Spices: Add the chicken breasts or thighs, diced green chiles, cumin, chili powder, paprika, salt, and black pepper to the pot. Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 15–20 minutes or until the chicken is cooked through and tender.
- Shred Chicken and Add Vegetables: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Stir in the drained white beans and frozen corn evenly throughout the chili.
- Add Cream Cheese and Cheeses: Reduce the heat to low. Add the cubed cream cheese to the pot and stir until it melts and the mixture becomes smooth. Next, add shredded cheddar or Mexican blend cheese and the heavy cream or milk, stirring thoroughly until the chili is fully combined and creamy.
- Simmer to Thicken: Let the chili simmer gently for another 5 minutes to thicken slightly, taking care not to bring it to a boil after adding the dairy to avoid curdling.
- Serve with Toppings: Serve the queso chicken chili hot, topped with your choice of crushed tortilla chips, chopped cilantro, diced avocado, sour cream, and jalapeños for added flavor and texture.
Notes
- For a spicier chili, add diced jalapeños or a dash of hot sauce.
- This recipe can be made in a slow cooker—combine all ingredients except the cream cheese, shredded cheese, and cream, cook on low for 6 hours, then stir in the cheeses and cream at the end.
- Use chicken thighs for a juicier, more flavorful chili or chicken breasts for leaner meat.
- Adjust the thickness by adding more chicken broth if you prefer a thinner chili.
- Serve with warm tortillas or crusty bread for a complete meal.
