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queso chicken chili in a bowl.
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Queso Chicken Chili {with cream cheese}

Queso chicken chili begins with a delicious white chicken chili base then is given a spicy and cheesy queso twist.
Course Main Dish
Cuisine American
Keyword chicken chili, queso chili
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 servings

Equipment

  • large stockpot

Ingredients

  • 2 tablespoons flour
  • 2 tablespoons butter
  • 5 cups chicken broth
  • 2 cups cooked chicken shredded/chopped
  • 4 ounces sharp cheddar cheese shredded
  • 4 ounces Monterey jack cheese shredded
  • 14.5 ounces diced tomatoes with green chilies drained
  • 2-15 ounce cans cannelini beans drained and rinsed
  • 2 tablespoon jarred sliced jalapenos chopped
  • 1/4 cup red onion chopped
  • 1 bunch fresh cilantro chopped and destemmed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Spanish paprika
  • 1/2 teaspoon black pepper
  • 4 ounces cream cheese

Instructions

  • Chop the cooked chicken and add to a bowl.
  • Shred both blocks of cheese in the food processor.
  • In a large stockpot, melt 2 tablespoons of butter.
    2 tablespoons butter
  • Add 2 tablespoons of flour and stir.
    2 tablespoons flour
  • Add 2 cups of chicken broth and the seasonings: garlic powder, Spanish paprika, cumin, and black pepper.
    5 cups chicken broth, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon Spanish paprika, 1/2 teaspoon black pepper
  • Let the broth thicken by simmering over medium heat for 4-5 minutes.
  • Add the remaining 3 cups of broth along with the drained beans, tomatoes with green chilies, chopped red onions, jalapenos, cilantro, cooked chicken, and both types of cheese.
    2 cups cooked chicken, 4 ounces sharp cheddar cheese, 4 ounces Monterey jack cheese, 14.5 ounces diced tomatoes with green chilies, 2-15 ounce cans cannelini beans, 1/4 cup red onion, 1 bunch fresh cilantro, 2 tablespoon jarred sliced jalapenos
  • Stir everything together and let simmer so that the cheese melts, for about 6-8 minutes.
  • Add 4 ounces of cream cheese. Let simmer and cook down the cream cheese for another 5 minutes, stirring occasionally.
    4 ounces cream cheese
  • Top with more onions, cilantro, jalapenos, and sour cream.

Video

Visit YouTube for a video of how to make this Queso Chicken Chili

Notes

Tips for making this recipe:

  • You can swap out the cannellini beans for black beans or pinto.
  • If you don't have fresh cilantro, you can use dried parsley or dried cilantro.
  • I prefer the taste of pickled jalapenos, but you can use fresh jalapenos in this dish.
  • To store: Add to a covered container and eat within 3 days. Reheat in the microwave or on the stovetop.