Queso Chicken Chili with Roasted Corn and Jalapeño Recipe
If you’re craving comfort with a little kick and a whole lot of creamy, cheesy goodness, you simply have to try this Queso Chicken Chili with Roasted Corn and Jalapeño. It’s a delightful blend of tender shredded chicken, smoky roasted vegetables, and melty Pepper Jack cheese that comes together in a cozy pot, perfect for any day you want a soul-warming meal. Every spoonful bursts with layers of flavor and texture, from the mild sweetness of roasted corn to the spicy pop of jalapeño, making this chili an instant favorite for game days, casual dinners, or anytime you want to treat yourself.
Ingredients You’ll Need
Gathering the ingredients for this Queso Chicken Chili with Roasted Corn and Jalapeño is a breeze because each one plays a vital role in balancing flavor, creaminess, and a touch of heat. From the hearty chicken to the vibrant roasted peppers, every component works harmoniously to create a chili that’s comforting yet exciting.
- 1 pound boneless, skinless chicken breasts: The protein-packed base, perfect for shredding into tender pieces that soak up all the flavors.
- 3 cups salsa, divided: Adds tanginess and a fresh tomato flavor, with a little spice depending on your salsa choice.
- 1 1/2 cups water: Balances the consistency for a soup-like, chili texture.
- 1 teaspoon cumin: Brings a warm, earthy depth to the chili’s flavor profile.
- 2 teaspoons chili powder: Provides a classic chili heat and smokiness without overpowering the dish.
- 1/2 teaspoon salt: Enhances all the ingredients’ natural flavors.
- 3 bell peppers, minced: Roasted to bring out sweetness and add a colorful crunch.
- 1 14-ounce can corn, rinsed and drained: Roasted alongside the peppers for a sweet and slightly charred bite.
- 1 jalapeño pepper, minced (without ribs and seeds): For the perfect spicy kick without overwhelming heat.
- 1 14-ounce can black beans, rinsed and drained: Adds creaminess and an extra layer of heartiness.
- 4 ounces light cream cheese: Melts beautifully, making the chili irresistibly creamy.
- 6 ounces Pepper Jack cheese: Infuses the dish with a melty texture and a subtle spicy zing.
- Cilantro for topping: Brings a fresh, bright note to every bite.
- Blue corn tortilla chips for yummy dippin’: Perfect for scooping up every last bit of this flavorful chili.
How to Make Queso Chicken Chili with Roasted Corn and Jalapeño
Step 1: Cook the Chicken with Seasonings
Start by placing the chicken breasts in your slow cooker or Instant Pot along with half the salsa, water, cumin, chili powder, and salt. This simmering stage is where all those spices begin to infuse into the chicken, tenderizing it while building an incredible flavor foundation. Depending on your appliance, this takes about 3-4 hours on high in a slow cooker, 6-7 hours on low, or a quick 20-minute pressure cook in an Instant Pot.
Step 2: Roast the Peppers and Corn
While the chicken cooks, preheat your oven to 450 degrees Fahrenheit. Pat dry the minced bell peppers and corn to ensure they roast beautifully without steaming. Spread them on a baking sheet drizzled with a little oil and roast for 10-15 minutes until they develop that gorgeous roasted char and sweetness that makes all the difference in this chili’s flavor profile.
Step 3: Combine and Melt the Cheeses
Once the chicken is perfectly cooked and tender, shred it directly in the pot with two forks — no messy transfer required! Add the roasted peppers, corn, minced jalapeño, black beans, remaining salsa, and the cream cheese. Stir everything gently to let the cream cheese melt and merge with the other ingredients, creating a rich, velvety texture. If the chili feels too thick, add a little more water until you reach your preferred consistency. Let it simmer for an additional 15-30 minutes to marry the flavors, then stir in the Pepper Jack cheese right before serving for that signature cheesy kick.
Step 4: Serve and Enjoy!
Spoon the Queso Chicken Chili with Roasted Corn and Jalapeño into bowls, top with fresh cilantro or avocado if you like, and grab your blue corn tortilla chips for some serious dippin’ joy. The creaminess combined with spice and roasted veggies is simply irresistible, making this dish an unforgettable crowd-pleaser.
How to Serve Queso Chicken Chili with Roasted Corn and Jalapeño
Garnishes
A hit like this chili deserves toppings that add brightness and contrast. Fresh cilantro adds an herbal freshness, while diced avocado or a dollop of sour cream can cool down the heat and add creamy texture. For a little crunch, sprinkle some chopped green onions or crispy tortilla strips on top.
Side Dishes
This chili is hearty enough to be a meal on its own but pairs beautifully with simple sides. Try serving it alongside Mexican rice or a light salad with lime vinaigrette to balance richness. Cornbread or warm flour tortillas also complement its cheesy, spicy soul perfectly, making your meal feel extra special.
Creative Ways to Present
Want to mix things up? Serve this chili inside hollowed-out mini bell peppers or baked potatoes for a fun presentation. You can even transform it into a loaded nacho platter by layering it over tortilla chips with extra cheese and toppings. It’s versatile enough to impress on any occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your Queso Chicken Chili with Roasted Corn and Jalapeño, simply allow leftovers to cool and transfer them to an airtight container. Stored in the refrigerator, this chili keeps well for up to 4 days, developing even deeper flavors as it rests.
Freezing
If you want to stash some away for a busy day, this chili freezes beautifully. Portion it into freezer-safe containers and it will last up to 3 months. Just be sure to cool it completely before freezing to maintain the best texture and taste once reheated.
Reheating
Reheat your frozen or refrigerated chili gently on the stove over medium-low heat, stirring occasionally until warmed through. You may want to add a splash of water or broth to loosen it up, as cream-based dishes can thicken after chilling. Avoid the microwave if you want to keep the cheese perfectly melted and smooth.
FAQs
Can I use a different type of cheese?
Absolutely! While Pepper Jack gives this chili its signature spicy creaminess, feel free to swap it for Monterey Jack, Cheddar, or a blend of your favorite melting cheeses to suit your taste.
What if I don’t like spicy food?
To tame the heat, reduce or omit the jalapeño pepper and choose a mild salsa without added chilies. You can also add extra cream cheese or sour cream to mellow the spice even further.
Can I make this on the stovetop instead of a slow cooker?
Yes! You can simmer the chicken and spices in a large pot over low heat for 1-2 hours, shredding the chicken when tender, then continue with the recipe as directed. Just keep an eye on the liquid levels.
Is this recipe gluten-free?
Yes, this Queso Chicken Chili with Roasted Corn and Jalapeño is naturally gluten-free as long as you use gluten-free salsa and tortilla chips. Always double-check labels to be safe.
Can I add other vegetables?
Definitely! Feel free to add diced zucchini, chopped tomatoes, or even spinach near the end of cooking for extra nutrients and variety. Just be mindful of moisture to keep the chili creamy.
Final Thoughts
Once you try this Queso Chicken Chili with Roasted Corn and Jalapeño, it’s likely to become your new go-to comfort dish. It’s warm, cheesy, and packed with flavors that dance on your palate without any fuss. Whether you’re sharing it with family or enjoying a cozy night in, this recipe invites you to slow down, savor each spoonful, and maybe even make it a tradition. So go on, grab those ingredients and treat yourself—you deserve it!
Print
Queso Chicken Chili with Roasted Corn and Jalapeño Recipe
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A hearty and flavorful Queso Chicken Chili featuring tender shredded chicken, roasted corn, bell peppers, jalapeño, black beans, and creamy queso cheese blend. Perfectly spiced with cumin and chili powder, this comforting chili is great for dipping with blue corn tortilla chips and garnished with fresh cilantro.
Ingredients
Chicken and Broth
- 1 pound boneless, skinless chicken breasts
- 1 1/2 cups salsa
- 1 1/2 cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 1/2 cups salsa (remaining)
Roasted Vegetables
- 3 bell peppers, minced
- 1 14-ounce can corn, rinsed and drained
- 1 jalapeño pepper, minced (without ribs and seeds)
Beans and Cheese
- 1 14-ounce can black beans, rinsed and drained
- 4 ounces light cream cheese
- 6 ounces Pepper Jack cheese
Toppings and Serving
- Cilantro for topping
- Blue corn tortilla chips for dippin’
- Avocado (optional, for topping)
Instructions
- Cook the Chicken: Place chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder, and salt in the slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, low for 6-7 hours, or in the Instant Pot at high pressure for 20 minutes until chicken is cooked through and tender.
- Roast Vegetables: Preheat the oven to 450°F. Pat minced bell peppers and corn dry with paper towels. Toss lightly with oil and spread on a baking sheet. Roast for 10-15 minutes until browned and roasted, bringing out their sweetness and flavor.
- Shred Chicken and Combine Ingredients: Once chicken is cooked, shred it directly in the pot using two forks. Stir in roasted peppers, roasted corn, minced jalapeño, black beans, remaining 1 1/2 cups salsa, and cream cheese. Replace cover and let cream cheese melt, stirring occasionally. Add additional 1/2 cup water to adjust soup consistency if needed. Simmer for 15-30 minutes until smooth and flavors meld.
- Add Cheese and Serve: Just before serving, stir in Pepper Jack cheese until melted and creamy. Spoon chili into bowls, top with fresh cilantro and avocado slices if desired. Serve with blue corn tortilla chips for scooping and enjoy!
Notes
- Remove ribs and seeds from jalapeño to reduce heat if preferred.
- Use the slow cooker or Instant Pot method depending on convenience.
- Adjust spiciness by adding more or less jalapeño and chili powder.
- Light cream cheese helps keep the chili creamy with less fat.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a vegetarian version, substitute chicken with extra beans and vegetables and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish, Chili, Soup
- Method: Slow Cooker, Instant Pot, Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: queso chicken chili, roasted corn chili, spicy chicken soup, slow cooker chili, Instant Pot chili, Tex-Mex recipes, cheese chili, pepper jack chili
