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queso chicken chili in a bowl.

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 easy meals
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 servings


  • large stockpot


  • 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


  • Chop the cooked chicken and add to a bowl.
  • In a large stockpot, melt 2 tablespoons of butter.
  • Add 2 tablespoons of flour and stir.
  • Add 2 cups of chicken broth and the seasonings: garlic powder, Spanish paprika, cumin, and 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, cilantro, cooked chicken, and both types of cheese.
  • 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.
  • Top with more onions, cilantro, jalapenos, and sour cream.


Tips for making Queso Chicken Chili:
  • 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.