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Queso Chicken Chili

 Cozy Up with This Creamy Queso Chicken Chili with Roasted Corn and Jalapeño

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  • Author: Amanda Thompson
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x

Description

Creamy, cheesy, and packed with roasted flavor, this Queso Chicken Chili with Roasted Corn and Jalapeño is the ultimate easy comfort food. Tender shredded chicken is combined with vibrant roasted vegetables, creamy cheeses, and a kick of spice, making it perfect for cozy nights or game day gatherings. This slow-cooker favorite delivers bold, comforting flavors with minimal effort!

Ingredients

Scale
  • 1 pound (450 g) boneless, skinless chicken breasts
  • 3 cups (710 ml) salsa, divided
  • 1 1/2 cups (355 ml) water
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 3 bell peppers, minced
  • 1 (14-ounce/400 g) can corn, rinsed and drained
  • 1 jalapeño pepper, minced (ribs and seeds removed)
  • 1 (14-ounce/400 g) can black beans, rinsed and drained
  • 4 ounces (113 g) light cream cheese
  • 6 ounces (170 g) Pepper Jack cheese
  • Cilantro for topping
  • Blue corn tortilla chips for serving

Instructions

  1. Place the chicken breasts, 1 1/2 cups (355 ml) salsa, water, cumin, chili powder, and salt into the bowl of a slow cooker or Instant Pot.
  2. Cover and cook on high for 3-4 hours, or on low for 6-7 hours, or pressure cook for 20 minutes on high if using an Instant Pot.
  3. Preheat oven to 450°F (232°C).
  4. Pat minced bell peppers and corn dry with a paper towel. Place on a baking sheet, drizzle with a little oil, and roast for 10-15 minutes until browned and charred.
  5. When the chicken is cooked, shred it directly in the slow cooker using two forks.
  6. Add roasted peppers, roasted corn, minced jalapeño, black beans, remaining 1 1/2 cups (355 ml) salsa, and cream cheese into the pot.
  7. Stir to combine and replace cover, letting the cream cheese melt fully.
  8. Adjust consistency by adding an additional 1/2 cup (120 ml) of water if needed.
  9. Let the soup simmer for 15-30 minutes, until everything is fully incorporated and creamy.
  10. Just before serving, stir in the Pepper Jack cheese.
  11. Spoon into bowls, top with fresh cilantro, and serve with blue corn tortilla chips.

Notes

Roast vegetables in a skillet over high heat if an oven isn’t available.

Adjust spice level by adding extra jalapeños or keeping some seeds.

For a thicker chili, reduce water slightly when adding salsa.

Garnish with avocado slices for extra creaminess.

  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

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Yummiest Flavor

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