Queso Chicken Chili is a creamy, cheesy, flavor-packed twist on traditional chili that’s guaranteed to become a new favorite. Loaded with tender shredded chicken, beans, and bold Tex-Mex seasonings, then finished with melty cheese and a touch of spice, this comforting chili is as satisfying as it is simple to make.
Why You’ll Love This Recipe
- Creamy and cheesy – Combines the best of chili and queso dip in one dish.
- Quick and easy – Comes together fast with minimal prep.
- Hearty and satisfying – Full of protein and flavor.
- Perfect for busy nights – One-pot meal that’s easy to clean up.
- Crowd-pleaser – Great for game day, potlucks, or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded, rotisserie works great)
- Onion, diced
- Garlic, minced
- Canned diced tomatoes with green chilies (like Rotel)
- White beans or black beans (drained and rinsed)
- Corn (frozen or canned and drained)
- Chicken broth
- Cream cheese (softened)
- Shredded cheddar cheese or Mexican blend cheese
- Taco seasoning
- Olive oil or butter
- Salt and pepper
- Optional toppings: cilantro, avocado, tortilla strips, jalapeños
Directions
- Sauté the Aromatics:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onion and cook until softened, about 3–4 minutes.
- Stir in garlic and cook for 1 minute more.
- Build the Chili Base:
- Add in diced tomatoes with green chilies, corn, beans, shredded chicken, taco seasoning, and chicken broth.
- Stir to combine and bring to a simmer.
- Add the Queso Creaminess:
- Stir in cream cheese until fully melted and smooth.
- Add shredded cheese and stir until melted and creamy.
- Simmer and Serve:
- Let the chili simmer for 10–15 minutes to meld the flavors.
- Taste and season with salt and pepper as needed.
- Serve hot with your favorite toppings.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add chopped jalapeños, cayenne, or hot sauce.
- Vegetarian Version: Omit chicken and use an extra can of beans or add diced sweet potatoes.
- Low-Carb Option: Skip the beans and corn, and load up on the cheese and chicken.
- Slow Cooker: Add all ingredients except cheeses and cook on low for 4–6 hours. Stir in cheese and cream cheese before serving.
- Add Rice or Pasta: Stir in cooked rice or pasta for an extra-hearty bowl.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over low heat or in the microwave until hot and bubbly, stirring occasionally.
FAQs
Can I use uncooked chicken?
Yes! Add boneless, skinless chicken breasts or thighs to the pot, simmer until fully cooked, then shred and return to the pot.
What cheese works best in this chili?
A Mexican blend or sharp cheddar cheese melts well and adds great flavor.
Can I use a queso dip instead of shredded cheese?
Yes, just stir it in toward the end for a shortcut queso base.
Is this chili spicy?
It has a mild kick, but you can control the spice by choosing mild or hot diced tomatoes and adjusting the seasoning.
Can I make this chili dairy-free?
You can use dairy-free cream cheese and shredded cheese alternatives, but flavor and texture may vary.
What type of beans should I use?
White beans (like cannellini or navy) or black beans work best, but pinto beans are also a great choice.
Can I make this in the Instant Pot?
Yes! Use the sauté function for the aromatics, then cook everything (except cheese) on high pressure for 10 minutes. Stir in cheese after releasing pressure.
What toppings go best with queso chicken chili?
Cilantro, diced avocado, tortilla strips, sour cream, shredded cheese, or green onions are all delicious options.
Can I double the recipe?
Absolutely! Just use a large enough pot and adjust the seasonings to taste.
Can I make this chili thicker?
Simmer longer uncovered to reduce liquid, or mash some beans for a thicker texture.
Conclusion
Queso Chicken Chili is a rich, creamy, and comforting twist on classic chili that’s quick to prepare and full of bold, cheesy flavor. Whether you’re feeding a crowd or just need a warm bowl of comfort, this easy recipe is sure to hit the spot. Give it a try and enjoy a new family favorite!
Print
Queso Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup, Chili
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Queso Chicken Chili is a creamy, cheesy twist on classic white chicken chili, loaded with tender chicken, white beans, and melty cheese with just the right kick. It’s hearty, comforting, and full of flavor!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
- 2 cups chicken broth
- 4 oz cream cheese, softened and cubed
- 1 1/2 cups shredded cheddar or pepper jack cheese
- 1/2 cup heavy cream or half-and-half (optional for extra creaminess)
- Fresh cilantro, jalapeños, or tortilla strips (for topping)
Instructions
-
Sauté Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook 4–5 minutes until soft.
- Stir in garlic, green chiles, cumin, chili powder, paprika, salt, and pepper. Cook for another minute.
-
Build the Base:
- Stir in the shredded chicken, white beans, Rotel, and chicken broth.
- Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
-
Add the Queso Twist:
- Stir in the cream cheese until fully melted and smooth.
- Add the shredded cheddar or pepper jack and stir until melted.
- Pour in heavy cream (if using) for extra richness.
-
Serve & Top:
- Ladle into bowls and top with cilantro, jalapeño slices, crushed tortilla chips, or a drizzle of hot sauce!
Notes
- Make it spicy: Use hot Rotel or add a pinch of cayenne.
- Want it thicker? Mash some of the beans before adding the cream cheese.
- Make it in the slow cooker: Add everything except dairy and cook on low for 4–6 hours, then stir in cheeses at the end.