Description
Spicy and comforting, Queso Chicken Chili brings Mexican-inspired warmth to dinner tables with rich, cheesy goodness. Creamy melted cheese and tender chicken create a hearty meal that satisfies hunger and delights senses in one delicious bowl.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie works great)
- 2 cups chicken broth
- 1.5 cups shredded cheddar or pepper jack cheese
- 1 (15 oz/425 g) can white beans (cannellini or great northern), drained and rinsed
- 1 (10 oz/285 g) can Rotel (diced tomatoes with green chilies), drained
- 4 oz (113 g) cream cheese, softened and cubed
- 0.5 cup heavy cream or half-and-half (optional for extra creaminess)
- 1 small onion, diced
- 1 (4 oz/113 g) can diced green chiles
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt (adjust to taste)
- 0.25 teaspoon black pepper
- Fresh cilantro, jalapenos, or tortilla strips (for topping)
Instructions
- Aromatic Foundation: Heat olive oil in a large pot over medium flame. Sauté onions until translucent, then incorporate garlic, green chiles, and spice blend (cumin, chili powder, paprika, salt, pepper) to awaken their robust flavors.
- Protein and Liquid Fusion: Introduce shredded chicken, white beans, Rotel tomatoes, and chicken broth into the seasoned mixture. Allow the combination to gently simmer, melding flavors and creating a harmonious base.
- Creamy Transformation: Incorporate cream cheese, stirring until completely dissolved, then fold in shredded cheddar or pepper jack cheese. Pour heavy cream to elevate the luxurious texture and richness of the chili.
- Serving Finale: Transfer the queso-infused chili into serving bowls. Garnish with fresh cilantro, spicy jalapeño slices, crispy crushed tortilla chips, or a zesty hot sauce drizzle to enhance the dish’s complexity and visual appeal.
Notes
- Shred chicken evenly and thoroughly to ensure consistent texture and flavor distribution throughout the chili.
- Adjust chili powder and cumin quantities based on personal heat preference; start conservatively and taste-test during cooking.
- Cut cream cheese into small cubes and stir gradually to prevent clumping and achieve smooth, silky consistency.
- Replace heavy cream with Greek yogurt or milk alternatives for lighter versions; use low-fat cheese for reduced-calorie adaptation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg