Queso Chicken Chili with Roasted Corn and Jalapeño
Ingredients
- 1 chicken breasts pound boneless, skinless
- 3 cups 3 cups salsa , divided
- 1 1/2 cups 1 1/2 cups water
- 1 teaspoon 1 teaspoon cumin
- 2 teaspoons 2 teaspoons chili powder
- 1/2 teaspoon 1/2 teaspoon salt
- 3 bell peppers , minced
- 1 corn 14 ounce can , rinsed and drained
- 1 jalapeño pepper , minced (without ribs and seeds)
- 1 black beans 14 ounce can, rinsed and drained
- 4 ounces 4 ounces light cream cheese
- 6 ounces 6 ounces Pepper Jack cheese
- cilantro for topping
- blue corn tortilla chips for yummy dippin’
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Instructions
- Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure).
- Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and… well, roasty-looking.
- When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.
- Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips. REPEAT!
Source
Original recipe: View Original
