Queso Chicken Chili Twist (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
1 (4 oz) can diced green chiles
05 -
1 teaspoon cumin
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon paprika
08 -
1/2 teaspoon salt (adjust to taste)
09 -
1/4 teaspoon black pepper
10 -
2 cups cooked, shredded chicken
11 -
1 (15 oz) can white beans, drained and rinsed
12 -
1 (10 oz) can Rotel, drained
13 -
2 cups chicken broth
14 -
4 oz cream cheese, softened and cubed
15 -
1 1/2 cups shredded cheddar or pepper jack cheese
16 -
1/2 cup heavy cream or half-and-half (optional)
→ Optional Toppings
17 -
Fresh cilantro
18 -
Jalapeños
19 -
Tortilla strips
20 -
Hot sauce
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add onion and cook for 4–5 minutes until soft. Stir in garlic, green chiles, cumin, chili powder, paprika, salt, and pepper. Cook for another minute.
02 -
Stir in the shredded chicken, white beans, Rotel, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
03 -
Stir in the cream cheese until fully melted and smooth. Add the shredded cheddar or pepper jack and stir until melted. Pour in heavy cream, if using, for extra richness.
04 -
Ladle into bowls and top with cilantro, jalapeño slices, crushed tortilla chips, or a drizzle of hot sauce.
# Notes:
01 -
Use hot Rotel or add a pinch of cayenne if a spicier flavor is desired.
02 -
For a thicker consistency, mash some of the beans before adding the cream cheese.
03 -
To make it in a slow cooker, add everything except the dairy and cook on low for 4–6 hours. Stir in the cheeses at the end.