Queso Chicken Chili with Roasted Corn and Jalapeño Recipe
Get ready to fall head over heels for Queso Chicken Chili with Roasted Corn and Jalapeño—a hearty, creamy, flavor-packed bowl of comfort that brings together everything you love about Tex-Mex cooking. Imagine tender pieces of chicken simmered in a cheesy, spiced broth, with bursts of sweet roasted corn and the gentle heat of jalapeño. Each spoonful is perfectly balanced, with the creaminess of your favorite queso dip and the soul-warming satisfaction of a classic chili. It’s a dish that’s bold enough for game day, cozy enough for a family dinner, and guaranteed to have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Queso Chicken Chili with Roasted Corn and Jalapeño is refreshingly straightforward, and each item truly matters. These components layer flavor and texture, giving the chili its signature richness, tangy pops, subtle smokiness, and just enough spice to keep things exciting.
- Olive oil: Start everything off with a good glug; it helps the aromatics bloom and gives a silky coating to the chicken.
- Onion, diced: This humble base ingredient infuses every bite with savory sweetness.
- Garlic, minced: Just three cloves add an irresistible aroma and depth you can’t skip.
- Boneless, skinless chicken breasts or thighs: Pick your favorite; thighs bring juiciness while breasts keep things extra lean.
- Ground cumin: Essential for that Tex-Mex backbone and earthy warmth.
- Chili powder: Brings gentle heat and a toasty chili essence—mix it in with confidence.
- Smoked paprika: Just a little provides a deliciously smoky undertone to the chili.
- Salt and black pepper: Classic seasoning to bring all the flavors forward.
- Diced tomatoes (canned): Juicy, tangy, and just saucy enough to meld with the broth.
- Diced green chiles (canned): Give a mild, bright heat without overpowering the other ingredients.
- Chicken broth: This is what keeps your chili saucy and slurp-worthy—don’t skip!
- White beans (canned, drained and rinsed): For creamy texture and a little extra protein oomph.
- Roasted corn (fresh, frozen, or canned): The star for bursts of sweetness and delightful smoky flavor in every bite.
- Jalapeño, roasted, seeded, and diced: Roasting brings complexity while keeping a gentle, manageable spice level.
- Cream cheese, softened: The secret to that luscious, velvety, queso-inspired base you’ll crave all winter.
- Shredded cheddar cheese: Melts right in for a gorgeous cheesy pull and color.
- Lime juice: A spritz at the end brightens everything, balancing the richness.
- Fresh cilantro, chopped: For an herby, vibrant garnish that ties it all together beautifully.
How to Make Queso Chicken Chili with Roasted Corn and Jalapeño
Step 1: Sauté Onion and Garlic
Start by heating the olive oil in a large pot over medium heat. Toss in your diced onion and let it cook down for about four to five minutes. When the edges start to turn translucent, stir in the garlic. Let everything sizzle for an extra minute—your kitchen will already be smelling incredible!
Step 2: Brown the Chicken with Spices
Slide the chicken pieces into your pot, then sprinkle over the cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything well. As the chicken browns and the spices mingle, you’ll see the beginning of the signature color and aroma that sets Queso Chicken Chili with Roasted Corn and Jalapeño apart.
Step 3: Simmer the Broth and Vegetables
Pour in the diced tomatoes, green chiles, and chicken broth. Give everything a good stir, then crank up the heat just until you reach a lively boil. Reduce to a simmer, and let the pot bubble gently for 15 minutes. This step breaks down the chicken and marries all those layered flavors.
Step 4: Add Beans, Roasted Corn, and Jalapeño
Now stir in the white beans, roasted corn, and that smoky roasted jalapeño. Simmer for a few more minutes so the beans soak up all those chili juices, and the veggies mix right in for little pops of flavor and color.
Step 5: Make It Creamy and Cheesy
Drop the heat to low, then add the softened cream cheese. Stir steadily until the mixture turns creamy and smooth—no lumps allowed! Next, shake in the shredded cheddar cheese and keep stirring as it melds into the chili, turning it into the ultimate queso-filled comfort.
Step 6: Finish with Lime and Adjust
Just before serving, squeeze in all the lime juice. Taste test: add a bit more salt or pepper if needed. The citrus balances the richness and wakes up every flavor. Your Queso Chicken Chili with Roasted Corn and Jalapeño is now ready for its grand debut!
How to Serve Queso Chicken Chili with Roasted Corn and Jalapeño
Garnishes
Don’t underestimate the power of a good garnish! Chopped fresh cilantro brings color and freshness, while extra roasted jalapeño slices add a customized kick. Go wild with a sprinkling of more shredded cheese or a handful of crushed tortilla chips for an irresistibly crunchy finish.
Side Dishes
Pair this chili with warm slices of jalapeño cornbread, fluffy white rice, or a crisp fresh salad for the perfect balance. Warm flour tortillas are also terrific for dipping and scooping—trust me, you’ll want something to swipe through the cheesy sauce!
Creative Ways to Present
Try serving Queso Chicken Chili with Roasted Corn and Jalapeño in toasted bread bowls for a showstopping one-dish meal. Ladle it over baked potatoes, stuff it inside roasted bell peppers, or bake it into mini casserole dishes topped with extra cheese for a comforting twist. However you serve it, this chili is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Transfer leftover chili to airtight containers and let it chill in the refrigerator for up to four days. The flavors actually deepen as it rests, so your lunch or dinner the next day might be even better!
Freezing
Queso Chicken Chili with Roasted Corn and Jalapeño actually freezes beautifully—just cool it completely, then ladle into freezer-safe containers. It’ll keep its great taste in the freezer for up to three months. Perfect for meal prepping or those nights when you need something soul-warming in a hurry.
Reheating
To reheat, simply transfer your chili to a pot and warm it gently over medium-low heat, stirring occasionally. If it looks too thick, add a splash of chicken broth or milk to loosen the texture and bring back that creamy, dreamy consistency.
FAQs
Can I use rotisserie or pre-cooked chicken?
Absolutely! To save time, simply shred or dice rotisserie chicken and add it when you’d normally add the raw chicken. Let it simmer just long enough to warm through and soak up the flavors.
Is Queso Chicken Chili with Roasted Corn and Jalapeño spicy?
This chili has a gentle, balanced heat thanks to the jalapeño and green chiles, but it isn’t overwhelmingly spicy. For more kick, keep the jalapeño seeds in or toss in a dash of hot sauce.
Can I make this chili vegetarian?
You can! Swap the chicken for extra beans or a plant-based meat substitute, use vegetable broth, and proceed just as described for a creamy, cheesy vegetarian treat.
What’s the best way to roast corn and jalapeño?
For maximum flavor, roast corn and jalapeño under the broiler or on a grill until nicely charred. Let the jalapeño steam in a covered bowl, then peel and dice. This step adds an unbeatable smoky-sweet depth to your Queso Chicken Chili with Roasted Corn and Jalapeño.
Can I use different beans or cheese?
Feel free to customize: Black beans or pinto beans work fine, and Monterey Jack or pepper jack cheese are fabulous alternatives if you’re feeling adventurous.
Final Thoughts
If you’re searching for a cozy, irresistibly creamy dinner that brings people together, this Queso Chicken Chili with Roasted Corn and Jalapeño is your new secret weapon. I can’t wait for you to try it—just be ready for the recipe requests to roll in!
Print
Queso Chicken Chili with Roasted Corn and Jalapeño Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy and flavorful chicken chili with a Tex-Mex twist, featuring roasted corn, jalapeño, and a cheesy queso base. Perfect for a comforting meal that’s easy to make and packed with delicious ingredients.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) diced green chiles
- 3 cups chicken broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 1/2 cups roasted corn (fresh, frozen, or canned)
- 1 jalapeño, roasted, seeded, and diced
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- juice of 1 lime
- chopped fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, cook onion until softened, add garlic.
- Cook Chicken: Add chicken, cumin, chili powder, smoked paprika, salt, and pepper; brown chicken.
- Add Ingredients: Stir in tomatoes, green chiles, broth; simmer. Add beans, corn, jalapeño.
- Create Queso Base: Reduce heat, stir in cream cheese until melted, then add cheddar cheese.
- Finish and Serve: Squeeze lime juice, adjust seasoning, garnish with cilantro. Serve hot.
Notes
- For extra richness, top with crushed tortilla chips or extra shredded cheese.
- Roasting the jalapeño and corn adds a delicious smoky depth to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 105mg
