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Queso Chicken Chili

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A creamy and cheesy chicken chili packed with Tex-Mex flavors, beans, and a spicy kick—perfect for a comforting meal or game-day dish.

Ingredients

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  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto or white beans, rinsed and drained
  • 1 (4 oz) can diced green chilies
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar or Monterey Jack cheese
  • ¼ cup chopped fresh cilantro (for garnish)
  • Optional toppings: sour cream, tortilla chips, lime wedges, jalapeño slices

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3–4 minutes.
  2. Add chicken and cook until browned on the outside, about 5 minutes.
  3. Stir in diced tomatoes, beans, green chilies, and spices. Bring to a simmer.
  4. Cover and cook for 15–20 minutes, until chicken is cooked through.
  5. Remove chicken, shred, and return to the pot.
  6. Reduce heat to low and stir in cream cheese until melted.
  7. Add shredded cheese and stir until fully combined and creamy.
  8. Garnish with cilantro and serve with your choice of toppings.

Notes

  • Rotisserie chicken works great as a shortcut—add after sautéing the aromatics.
  • Adjust spice level by using mild or hot diced tomatoes and chilies.
  • Store leftovers in the fridge for up to 4 days or freeze for later.
  • Great served with cornbread or tortilla chips.

Nutrition

Find it online: https://ukfinda.com/queso-chicken-chili/