Queso Chicken Chili with Roasted Corn and Jalapeño
Total Time
8 hours 15 minutes
Prep Time
15 mins
Cook Time
8 hours
Rating
4.9 out of 5 stars
(98)
Ingredients
8 servings
- 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 14 ounce can corn, rinsed and drained
- 1 jalapeño pepper, minced (without ribs and seeds)
- 1 14 ounce can 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’
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Preparation
Chef’s notes
If you’d rather cook your peppers and corn over a skillet:
Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together.
Add or subtract whatever you want here. Like many good crockpot or Instant Pot recipes, this is one where you can kind of do whatever you want.