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Queso Chicken Chili is a creamy, comforting, and flavorful twist on traditional chili that’s perfect for chilly nights or casual gatherings. This recipe features tender chicken simmered in salsa with spices, bell peppers, corn, jalapeños, and black beans, all blended together with rich cream cheese and spicy Pepper Jack cheese for that irresistible queso texture. It’s hearty yet creamy, with a little kick from the jalapeño, making it a crowd-pleaser that’s great for game days, weeknight dinners, or potlucks.

The combination of fresh veggies, protein-packed chicken and beans, and melty cheeses creates a satisfying meal with a perfect balance of spice and creaminess. Served with crunchy blue corn tortilla chips, it doubles as a delicious dip and a filling chili. This versatile recipe is easy to make, full of bold flavors, and sure to become a favorite in your recipe rotation.

Why You’ll Love This Recipe

Creamy and Spicy: The cream cheese and Pepper Jack add richness with a mild kick.
Packed with Protein: Chicken and black beans keep it hearty and nutritious.
Easy One-Pot Meal: Minimal prep and cleanup with big flavor payoff.
Perfect for Entertaining: Great for parties or cozy family dinners.
Versatile Serving: Enjoy as chili or a dip with chips.

Ingredients

Boneless, skinless chicken breasts
Salsa (divided)
Water
Ground cumin
Chili powder
Salt
Bell peppers (minced)
Canned corn (rinsed and drained)
Jalapeño pepper (minced, seeds and ribs removed)
Canned black beans (rinsed and drained)
Light cream cheese
Pepper Jack cheese
Fresh cilantro (for topping)
Blue corn tortilla chips (for serving)

Variations

Make it vegetarian: Omit chicken and add extra beans or sautéed mushrooms.
Spice it up: Add more jalapeño or a pinch of cayenne pepper.
Use different cheese: Swap Pepper Jack for cheddar or Monterey Jack.
Add smoky flavor: Use smoked paprika or chipotle salsa.
Slow cooker version: Combine ingredients and cook on low for 4–6 hours.

How to Make the Recipe

Step 1

Dice the chicken breasts into bite-sized pieces.

Step 2

In a large pot or Dutch oven, combine chicken, 2 cups of salsa, water, cumin, chili powder, salt, bell peppers, corn, jalapeño, and black beans.

Step 3

Bring the mixture to a simmer over medium heat. Cover and cook for 15–20 minutes, stirring occasionally, until the chicken is cooked through.

Step 4

Reduce heat to low and stir in cream cheese and Pepper Jack cheese until melted and well combined, creating a creamy queso sauce.

Step 5

Add remaining 1 cup salsa and stir gently to incorporate.

Step 6

Taste and adjust seasoning if needed.

Step 7

Serve topped with fresh cilantro and a side of blue corn tortilla chips for dipping.

Tips for Making the Recipe

Use low-sodium salsa to control saltiness.
Remove jalapeño seeds and ribs for milder heat.
Stir frequently when adding cheeses to prevent curdling.
For extra depth, sauté the bell peppers before adding other ingredients.
Leftover chili thickens—add a splash of water or salsa when reheating.

How to Serve

Ladle chili into bowls topped with fresh cilantro.
Serve with blue corn tortilla chips or warm tortillas.
Add avocado slices or sour cream as toppings.
Pair with a simple green salad or rice for a complete meal.
Serve in a bread bowl for fun presentation.

Make Ahead and Storage

Storing Leftovers

Refrigerate in an airtight container for up to 4 days.

Freezing

Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work great and add extra juiciness.

2. What type of salsa works best?

Use your favorite mild or medium salsa, chunky or smooth.

3. Is this chili spicy?

Mild to medium. Remove jalapeño seeds for less heat or add more for spice.

4. Can I make this vegan?

Substitute chicken with beans and use vegan cream cheese and cheese alternatives.

5. What if I don’t have Pepper Jack cheese?

Cheddar or Monterey Jack are excellent substitutes.

6. Can I cook this in a slow cooker?

Yes, cook on low for 4–6 hours, adding cheese near the end.

7. How do I thicken the chili if it’s too watery?

Simmer uncovered for a few minutes or add a cornstarch slurry.

8. Can I freeze leftovers?

Yes, freeze in airtight containers for up to 3 months.

9. Can I use canned diced tomatoes instead of salsa?

You can, but the flavor and spice level will change.

10. What sides go well with this chili?

Rice, cornbread, tortilla chips, or a fresh salad.

Conclusion

Queso Chicken Chili is the ultimate comfort food that combines creamy, cheesy goodness with the bold flavors of chili spices and fresh veggies. Easy to prepare and versatile, it’s perfect for busy weeknights, game day snacks, or casual get-togethers. This recipe’s rich queso sauce paired with tender chicken and vibrant peppers is sure to satisfy your cravings and impress your family and friends. Serve it with crunchy chips or as a hearty meal on its own, and enjoy every comforting spoonful!