Description
A creamy, cheesy chicken chili loaded with vibrant bell peppers, black beans, corn, and a kick of jalapeño. Perfect for cozy nights and great with blue corn tortilla chips for dipping!
Ingredients
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1 pound boneless, skinless chicken breasts
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3 cups salsa, divided
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1 ½ cups water
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1 teaspoon cumin
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2 teaspoons chili powder
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½ teaspoon salt
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3 bell peppers, minced
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1 (14-ounce) can corn, rinsed and drained
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1 jalapeño pepper, minced (without ribs and seeds)
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1 (14-ounce) can black beans, rinsed and drained
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4 ounces light cream cheese
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6 ounces Pepper Jack cheese
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Cilantro, for topping
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Blue corn tortilla chips, for serving
Instructions
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In a large pot or Dutch oven, combine chicken breasts, 2 cups salsa, water, cumin, chili powder, and salt. Bring to a simmer over medium heat.
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Cook until chicken is cooked through, about 15–20 minutes. Remove chicken and shred with two forks. Return shredded chicken to the pot.
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Add minced bell peppers, corn, jalapeño, black beans, and remaining 1 cup salsa. Stir to combine and cook for 5 minutes.
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Stir in cream cheese and Pepper Jack cheese until melted and creamy.
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Adjust seasoning to taste.
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Serve topped with fresh cilantro and blue corn tortilla chips on the side for dipping.
Notes
For milder chili, reduce or omit jalapeño.
Use rotisserie chicken to speed up preparation.
Great served with sour cream or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup/Chili
- Method: Simmering
- Cuisine: Tex-Mex / American