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
Units
Scale
- 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.