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
Scale
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.
