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
Scale
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.
