Crock Pot Queso Chicken Chili

Everyone NEEDS to make this Crock Pot Queso Chicken Chili on Sunday. Buy the ingredients, throw them in your Crock Pot, run errands/go to the gym/go to brunch/etc., then come home to a delicious meal you can eat all week. This chili is a little spicy, a little creamy, and absolutely delicious!

Print Recipe

Crock Pot Queso Chicken Chili

Course

Main Dish

Servings

Ingredients

• 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 cup frozen corn kernels
• 1 14- ounce can black beans rinsed and drained
• 4 ounces low-fat cream cheese
• 4 ounces Cheddar or Pepper Jack cheese
• Cilantro for topping

Course Main Dish Servings Ingredients 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 cup frozen corn kernels 1 14- ounce can black beans rinsed and drained 4 ounces low-fat cream cheese 4 ounces Cheddar or Pepper Jack cheese Cilantro for topping

Instructions

1. Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder, and salt in the crockpot. Cover and cook on high 3-4 hours or low 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.
2. Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet high heat WITHOUT oil. This creates the browned, roasted look on the outside of the peppers. Stir once and repeat until the peppers are nice and browned.
3. After the chicken has been shredded, add the peppers, corn, black beans, remaining salsa and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to the crockpot. Let the soup simmer for another 15-20 minutes until everything is smooth and melted. Just before serving, stir in the cheddar or Pepper Jack cheese.

Recipe Notes

One servings of this chili paks 6 grams fiber and 35 grams protein! Here is the crockpot I use.