Queso Chicken Chili with Roasted Corn and Jalapeno

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We are amidst Deep Winter and I have a heap of Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño extras hanging tight for me in the ice chest, brought to me by a few days of unwinding. I contemplate the excellence of a decent Instant Pot or moderate cooker feast in that it basically cooks itself, yet in the event that it hasn’t been said enough: my definitive most loved thing in life is while unwinding = delightful, delectable, encouraging, filling, warm supper.

Queso Chicken Chili

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Recipe by pinchofyum Course: MainCuisine: Mexican, AmericanDifficulty: Easy


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Queso Chicken Chili with Roasted Corn and Jalapeno is packed full of yummy Southwest flavors. It is loaded with corn, black beans, peppers, and chicken in a creamy rich cheese sauce!


  • 1 pound boneless, skinless chicken breasts

  • 3 cups salsa, divided

  • 1 1/2 cups water

  • 1 teaspoon cumin

  • 2 teaspoons chili powder

  • 1/2 teaspoon salt

  • 3 bell peppers, minced

  • 1 can 14 ounce corn, rinsed and drained

  • 1 jalapeño pepper, minced (without ribs and seeds)

  • 1 can 14 ounce black beans, rinsed and drained

  • 4 ounces light cream cheese

  • 6 ounces Pepper Jack cheese

  • cilantro for topping

  • blue corn tortilla chips for yummy dippin’


  • Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure).
  • Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and… well, roasty-looking.
  • When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.
  • Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips. REPEAT!


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