Description
This Queso Chicken Chili is a creamy, cheesy, and hearty Tex-Mex dish perfect for cozy dinners or game day meals. Made with tender shredded chicken, black beans, corn, and a blend of spices, this chili combines the richness of cream cheese, cheddar, and sour cream for a comforting and flavorful experience. Garnished with fresh cilantro and jalapeños, it offers a perfect balance of creamy texture and a mild kick of heat.
Ingredients
Scale
Chicken & Base Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (10-ounce) can Rotel diced tomatoes with green chilies
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
Cheese & Dairy
- 1 (8-ounce) block cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Spices & Garnishes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped cilantro and sliced jalapeños for garnish (optional)
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts at the bottom of your slow cooker to create a solid base for the chili.
- Add Vegetables and Seasonings: Add the Rotel diced tomatoes with green chilies, drained black beans, frozen corn, diced yellow onion, minced garlic, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper into the slow cooker over the chicken. Stir gently to ensure all ingredients are combined evenly.
- Add Cream Cheese: Top the mixture with evenly cubed cream cheese to allow it to melt slowly and infuse a creamy texture throughout the chili.
- Slow Cook: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. The slow cooking will tenderize the chicken, making it easy to shred and allowing flavors to meld beautifully.
- Shred Chicken: Remove the chicken breasts from the cooker and shred them finely using two forks.
- Incorporate Shredded Chicken and Cheeses: Return the shredded chicken to the slow cooker, then stir in the shredded cheddar cheese and sour cream until the mixture achieves a smooth, creamy consistency.
- Final Heat Through: Cook on low for an additional 10–15 minutes to ensure everything is heated through and the cheese is fully melted and incorporated.
- Serve and Garnish: Serve the queso chicken chili hot, garnished with freshly chopped cilantro and sliced jalapeños if desired for added freshness and a kick of heat.
Notes
- This chili is rich and comforting—perfect for game day or a cozy dinner.
- Add a splash of hot sauce or a pinch of cayenne pepper for extra heat if you like it spicy.
- Leftovers taste even better the next day as the flavors continue to intensify.
- Use low-sodium broth to better control the saltiness of the dish.
- For a thicker chili, reduce the chicken broth slightly or cook uncovered during the final step.
