Chicken Queso Chili
Chicken Queso Chili. This easy to make chili is loaded up with shredded chicken, black beans, corn, and spice! This chili is perfect for serving up on game day or any type of get together. Easy to make thanks to using pantry ingredients, plus salsa for spice and queso for a rich, cheesy texture!
Servings: 8
Equipment
Ingredients
- 1 tbsp extra virgin olive oil
- 2 lbs chicken boneless, skinless
- ½ cup white onion diced
- 1 tsp garlic minced
- 4 cups chicken broth no sodium
- 1 cup Cacique Medium Homestyle Salsa
- 3 tbsp tomato paste
- 1 (15 ounce can) black beans drained and rinsed
- 1 (15 ounce can) whole kernel corn drained
- 1 tsp ground cumin
- ½ tsp salt
- ½ cup Cacique Mexican Style Jalapeño Queso Dip
Instructions
- Heat oil in a 3 qt dutch oven or stock pot. Sprinkle the chicken with salt and pepper. Place in the oil and sear for 2-3 minutes on each side. Remove the chicken and set aside.
- Add the onion and allow to cook in the pot for 2-3 minutes until softened and translucent.
- Add the garlic and cook an additional 30 seconds.
- Pour the chicken broth, Cacique Medium Homestyle Salsa, tomato paste, black beans, and corn into the pot. Stir to combine. Add in cumin and salt, stir together.
- Add the chicken back into the pot. Bring to a simmer. Cover and cook for 15 minutes or until the chicken reaches an internal temperature of 165℉ and easily shreds.
- Remove the chicken from the pot, shred and return the shredded chicken to the pot. Stir to combine. Remove the pot of chili from heat.
- Heat the Cacique Mexican Style Jalapeño Queso Dip according to directions on the package. Drizzle into the chili. Stir to combine.
- Serve immediately and enjoy!
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 3g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 662mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg