Description
Creamy, spicy, and soul-warming, this Queso Chicken Chili with Roasted Corn and Jalapeño is packed with flavor and comes together in under an hour. It’s the ultimate comfort food with tender shredded chicken, smoky roasted corn, and a rich cheesy broth.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 ½ cups roasted corn kernels
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 red bell pepper, diced
- 1–2 jalapeños, finely chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 ½ cups shredded cheddar cheese
- 4 oz cream cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- Salt and black pepper, to taste
Instructions
- Set a large soup pot or Dutch oven over medium heat and add olive oil.
- Add onion, red bell pepper, jalapeños, and garlic. Sauté for about 5 minutes until soft and fragrant.
- Pour in chicken broth and diced tomatoes. Stir in cumin, smoked paprika, chili powder, salt, and black pepper.
- Add shredded chicken, roasted corn, and black beans. Stir to combine and bring to a simmer.
- Stir in cream cheese and shredded cheddar until fully melted and incorporated.
- Reduce heat and simmer for another 15 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Garnish with toppings of choice and serve hot.
Notes
- Use room temperature cream cheese for smooth melting.
- Add a splash of lime juice before serving for a tangy boost.
- This chili thickens as it sits, so thin with extra broth if reheating.
- Top with avocado, cilantro, or tortilla chips for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg