Creamy Queso Chicken Chili 🌶️
A hearty and creamy chili packed with tender chicken, black beans, and a blend of rich cheeses. Perfect for a quick, healthy, and satisfying meal.
Equipment
- Large Pot
Ingredients
- 3 cups chicken broth
- 32 ounces salsa
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1.5 pounds boneless, skinless chicken breast
- 15 ounces canned black beans drained and rinsed
- 4 ounces light cream cheese
- 8 ounces shredded pepper jack cheese
- Fresh cilantro for garnish (optional)
Instructions
- Cook the Chicken Base: In a large pot, combine the chicken broth, salsa, chili powder, smoked paprika, and cumin. Add the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover with a lid and let it cook for about 15 minutes, or until the chicken is tender enough to shred easily with two forks.
- Shred the Chicken: Carefully remove the cooked chicken from the liquid. Using two forks, shred the chicken into bite-sized pieces. You can do this in a separate bowl or directly in the pot.
- Finish the Chili: Stir the shredded chicken back into the pot with the black beans, light cream cheese, and shredded pepper jack cheese. Continue stirring over low heat until both cheeses are completely melted and the chili is smooth and creamy.
- Serve: Ladle the warm chili into bowls. Garnish with fresh cilantro, if you like, for an extra fresh touch!
Notes
Nutrition Information (per serving):
Calories: 350 kcal
Total Carbs: 21 g
Net Carbs: 15 g
Fats: 14 g
Protein: 32 g
Calories: 350 kcal
Total Carbs: 21 g
Net Carbs: 15 g
Fats: 14 g
Protein: 32 g
