Crockpot Chipotle Queso Chicken Chili.
Ingredients
- 1 yellow onion, chopped
- 2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons chipotle chili powder
- 2 teaspoons cumin
- kosher salt
- 2 red bell peppers, chopped
- 1/4 cup pickled jalapeños, chopped
- 1 (4 ounces) can can diced green chilies
- 2 andouille sausage, links quartered
- 2 cups red salsa
- 1 can or bottle (12 ounce) pumpkin beer
- 6 ounces cream cheese, at room temperature
- 1 can black beans, drained
- 2 cups shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onion
- avocado, and Greek yogurt, for serving
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Instructions
- 1. In the bowl of your crockpot, combine the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using.. Pour over the salsa, then the beer. Cover and cook on low for 5-6 hours or on high for 2-4 hours.
- 2. Shred the chicken. Stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.
- 3. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
- 1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Cook 5 minutes, until very fragrant. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using. Pour over the salsa, then the beer. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- 2. Pull the chicken out and shred using 2 forks.
- 3. Stir in the cream cheese until smooth, slowly letting it melt into the broth. Add the shredded chicken, cheddar cheese, and white beans. Cook 5-10 minutes, until the cheese is melted. If needed, thin with water or broth.
- 4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
- 1. In the bowl of your instant pot combine the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using. Pour over the salsa, then the beer. Cover and cook on high pressure for 8-12 minutes.
- 2. Set the instant pot to sauté. Shred the chicken. Stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.
- 3. Ladle the chili into bowls. Top, as desired, I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
Source
Original recipe: View Original