If you are craving a warm, comforting meal that perfectly blends creamy texture with cheesy goodness, look no further than this Queso Chicken Chili (Creamy & Cheesy) Recipe. This dish brings together tender shredded chicken, flavorful spices, and a luscious mix of cheeses to create a hearty chili that’s bursting with Tex-Mex flair. Whether it’s a weeknight dinner or a weekend gathering, this recipe makes cozy mealtime unforgettable with every spoonful.
Ingredients You’ll Need
Simple, wholesome ingredients form the foundation of this Queso Chicken Chili (Creamy & Cheesy) Recipe, each chosen to build layers of flavor and texture. From aromatic spices to rich cheeses, every component plays a crucial role in turning basic pantry staples into a sensational chili.
- Olive oil: Adds a subtle fruity richness and helps sauté the aromatics.
- Yellow onion: Provides natural sweetness and depth when softened.
- Garlic: Infuses a savory punch that wakes up every bite.
- Jalapeño (optional): Offers a gentle kick, customizable to your heat preference.
- Boneless, skinless chicken breasts: The lean protein base that becomes tender and shreddable.
- Ground cumin: Brings an earthy, warm spice essential for Tex-Mex flavor.
- Chili powder: Adds a smoky, robust chili taste to tickle your palate.
- Smoked paprika: Introduces a subtle smoky undertone for extra depth.
- Salt and black pepper: Enhances and balances all the flavors beautifully.
- Diced tomatoes with green chiles: Contributes acidity and a mild heat to brighten the chili.
- White beans: Provides creamy texture and adds hearty substance.
- Corn: Adds bursts of sweetness and a lovely pop of color.
- Chicken broth: The savory liquid base that ties everything together.
- Cream cheese: Melts into the chili, giving it lavish creaminess.
- Shredded cheddar cheese: Lends sharp, melty cheesiness essential for that queso vibe.
- Shredded Monterey Jack cheese: Softens the cheese blend with a mild, buttery flavor.
- Heavy cream or half-and-half: Rounds out the dish with silky smooth richness.
- Chopped cilantro and sliced green onions: Fresh garnishes that add brightness and contrast.
How to Make Queso Chicken Chili (Creamy & Cheesy) Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil in a large pot over medium heat. Toss in your diced onion and let it soften gently for about 3 to 4 minutes until translucent and fragrant. Then stir in minced garlic and jalapeño, and cook for just another minute to awaken those flavors without burning the garlic. This initial step builds the aromatic base that will carry the rest of the chili.
Step 2: Add the chicken and spices
Next, nestle the whole chicken breasts into the pot and generously sprinkle with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well, coating each piece of chicken in the rich, warm spices. This ensures your chicken absorbs every bit of that bold Tex-Mex character as it cooks.
Step 3: Combine tomatoes, beans, corn, and broth
Pour in the canned diced tomatoes with green chiles, strained white beans, corn, and chicken broth. Give everything a good stir, then crank the heat until the mixture starts to boil. Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for 20 to 25 minutes — this slow simmering tenderizes the chicken perfectly while infusing the broth with all the fantastic chili flavors.
Step 4: Shred the chicken and stir in the cheeses
Carefully remove the cooked chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken back to the pot and lower the heat. Now it’s time for the magic: add cream cheese cubes and stir until they melt smoothly into the mixture. Follow with shredded cheddar and Monterey Jack cheeses plus heavy cream, mixing gently until the chili reaches a creamy, cheesy consistency that feels like a warm blanket on a chilly day.
Step 5: Let it simmer and serve
Allow the chili to simmer for an additional five minutes so all flavors meld beautifully. This final cooking time thickens the chili just enough, making each spoonful luxuriously creamy and cheesy. It’s now ready to be ladled out and enjoyed hot.
How to Serve Queso Chicken Chili (Creamy & Cheesy) Recipe
Garnishes
Fresh garnishes take your bowl of queso chicken chili from delicious to spectacular. Sprinkle chopped cilantro and sliced green onions right before serving to add a burst of color and a refreshing bite that cuts through the richness. You can also offer a dollop of sour cream or some diced avocado for extra creaminess and contrast.
Side Dishes
This chili pairs wonderfully with simple, rustic sides that complement its creamy nature. Crunchy tortilla chips make perfect dippers and add texture, while warm cornbread brings a slightly sweet, tender companion. For a lighter contrast, a crisp green salad with lime vinaigrette can brighten the meal beautifully.
Creative Ways to Present
Feeling a little adventurous? Serve this Queso Chicken Chili (Creamy & Cheesy) Recipe in mini bread bowls for a fun, edible container that soaks up every cheesy drop. Alternatively, spoon it over baked potatoes or a bed of shredded lettuce to turn it into a hearty chili salad. It’s also fantastic stirred into cooked rice or quinoa for a complete Tex-Mex bowl experience.
Make Ahead and Storage
Storing Leftovers
This creamy and cheesy chili keeps really well in the fridge for up to 3 days. Store your leftovers in an airtight container to maintain freshness and prevent the chili from drying out. The flavors actually have time to meld even more overnight, making your leftovers taste richer.
Freezing
You can absolutely freeze this Queso Chicken Chili (Creamy & Cheesy) Recipe for longer storage. Portion it into freezer-safe containers and freeze for up to 3 months. Keep in mind the chili thickens when freezing; just add a splash of chicken broth or water when reheating to return it to creamy perfection.
Reheating
To reheat, warm the chili gently in a pot over low heat, stirring frequently to prevent the cheese from separating. If it feels too thick, stir in a little chicken broth or cream to loosen it up. Microwaving on medium power in short bursts with stirring between intervals works well too for a quick fix.
FAQs
Can I use different types of cheese?
Absolutely! While cheddar and Monterey Jack give exactly the right melty, mild sharpness, you can experiment with pepper jack for extra heat or even mozzarella for a gooey texture. Just keep the cheeses creamy to maintain the signature queso feel.
Is this chili spicy?
The spice level is mild and approachable, especially if you remove the jalapeño seeds. But you can easily adjust the heat by adding more jalapeño, using hotter peppers, or a dash of your favorite hot sauce to suit your taste buds.
Can I make this recipe vegetarian?
Sure thing! Swap the chicken for hearty beans or textured vegetable protein, and use vegetable broth. Add mushrooms or zucchini to provide extra meaty texture. The creamy, cheesy base still delivers loads of comfort.
What’s the best type of chicken to use?
Boneless, skinless chicken breasts work perfectly since they shred easily and absorb the chili’s flavors well. You can also use chicken thighs if you prefer juicier, more flavorful meat.
Can I prepare this in a slow cooker?
Yes! Simply sauté the onions and garlic first, then combine all ingredients except the cheeses and cream in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add cream cheese and shredded cheeses near the end, stirring until melted and creamy.
Final Thoughts
This Queso Chicken Chili (Creamy & Cheesy) Recipe is one of those dishes that always feels like a warm hug from the inside out. It’s simple enough for weeknight dinners yet impressive enough to share with friends and family. Once you try this creamy, cheesy chili, it will likely become a staple in your kitchen rotation. So grab your pot, your favorite cheese, and dive into a bowl of pure comforting joy!
Print
Queso Chicken Chili (Creamy & Cheesy) Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
Queso Chicken Chili is a creamy, cheesy Tex-Mex soup that combines tender shredded chicken with white beans, corn, and a rich blend of cheeses. This comforting main course is flavored with cumin, chili powder, smoked paprika, and a touch of jalapeño for subtle heat, making it the perfect dish for a hearty meal.
Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 cups chicken broth
Cheese Mixture and Garnish
- 4 oz cream cheese, softened and cubed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream or half-and-half
- Chopped cilantro, for garnish
- Sliced green onions, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in garlic and jalapeño, cooking for another minute until fragrant.
- Add Chicken and Spices: Place chicken breasts into the pot. Sprinkle cumin, chili powder, smoked paprika, salt, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices.
- Add Liquids and Veggies: Pour in the diced tomatoes with green chiles, white beans, corn, and chicken broth. Bring the mixture to a boil.
- Simmer Chicken: Reduce heat to low, cover the pot, and simmer for 20–25 minutes until the chicken is fully cooked through and tender.
- Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the pot.
- Add Cheese and Cream: Lower the heat to very low. Stir in the cream cheese until it melts smoothly into the chili. Then add the shredded cheddar, Monterey Jack cheese, and heavy cream, stirring until the chili becomes creamy and well combined.
- Final Simmer and Serve: Let the chili simmer for an additional 5 minutes to thicken and develop flavors. Serve hot, garnished with chopped cilantro and sliced green onions.
Notes
- For extra spice, leave the seeds in the jalapeño or add a dash of hot sauce.
- The chili thickens as it cools—add more broth or water when reheating to reach desired consistency.
- Serve with tortilla chips or warm cornbread for a delicious accompaniment.
