Oh, there’s just nothing like a warm, comforting bowl of chili on a chilly evening, is there? And let’s be honest, weeknights are BUSY! We’re all juggling a million things, right? That’s why I’m *so* excited to share this Easy Queso Chicken Chili – Soup Recipe with you. It’s seriously the answer to those “what’s for dinner?!” dilemmas. I’ve made this more times than I can count, and it’s always a hit. Picture this: creamy, cheesy, slightly spicy…mmm! This queso chicken chili soup is quick, easy, and totally satisfying – even *my* picky eaters devour it!
Why You’ll Love This Easy Queso Chicken Chili – Soup Recipe
Quick and Easy
Seriously, you can whip this up in under 40 minutes! The prep is a breeze, and the cook time? Even faster. Score!
Delicious and Flavorful
Oh my goodness, that creamy, cheesy texture! And the flavor? It’s like a party in your mouth, I promise. Trust me!
Customizable
Want more spice? Go for it! Less? No problem! Load it up with your favorite toppings – it’s totally up to you. Make it *your* queso chicken chili!
Perfect for Weeknights
Okay, let’s be real, weeknights are crazy. This queso chicken chili is a lifesaver. Easy, quick, and the whole family will actually eat it. Boom!
Ingredients for Your Easy Queso Chicken Chili – Soup Recipe
Alright, gather ’round! Here’s what you’ll need to make this amazing queso chicken chili. Don’t worry, it’s mostly stuff you probably already have!
- Grab 1 pound of cooked and shredded chicken breast. (Rotisserie chicken works great, just sayin’!)
- You’ll want 1 (15 ounce) can of black beans, rinsed and drained. No one likes bean juice in their chili!
- Next up, 1 (15 ounce) can of corn, drained. I usually use regular canned corn, but sometimes I splurge on the sweet corn – yum!
- Don’t forget 1 (10 ounce) can of diced tomatoes and green chilies, undrained. We want all that flavor!
- Grab 1 (10.75 ounce) can of condensed cream of chicken soup. It’s the secret creamy ingredient!
- Now for the good stuff: 1 (8 ounce) package of softened cream cheese. Make sure it’s nice and soft, or it won’t mix in right.
- You’ll also need 1 cup of shredded cheddar cheese. Pre-shredded is fine, but freshly shredded melts SO much better, if you have the time!
- Pour in 1 cup of milk.
- Spice it up with 1 teaspoon of chili powder.
- Add 1/2 teaspoon of cumin.
- And finally, salt and pepper to taste. You know your taste buds best!
How to Make Easy Queso Chicken Chili – Soup Recipe: Step-by-Step Instructions
Okay, are you ready to make some magic? This queso chicken chili is seriously easy, I promise! Just follow these simple steps, and you’ll have a delicious dinner on the table in no time.
Combine Ingredients
First things first, grab your biggest pot or Dutch oven. Throw in that shredded chicken, the rinsed and drained black beans, the drained corn, and the can of diced tomatoes and green chilies (don’t drain ’em!). Finally, add the cream of chicken soup. See? Easy peasy!
Add Cheese and Seasonings
Now for the *really* good stuff! Add that softened cream cheese – make sure it’s soft, or you’ll be stirring forever! Then, dump in the shredded cheddar cheese, pour in the milk, and sprinkle in the chili powder and cumin. Give it all a good stir to combine. Don’t worry if it looks a little lumpy at first; it’ll all melt together beautifully. Season with salt and pepper to your liking. Taste as you go – that’s my motto!
Simmer and Serve Your Easy Queso Chicken Chili – Soup Recipe
Alright, now turn the heat to medium. Stir it pretty frequently so nothing sticks to the bottom (burnt chili? No thanks!). You’ll want to heat it until the cheeses are all melted and gooey, and the chili is heated through. This usually takes about 15-20 minutes. Keep stirring! Once it’s all melty and bubbly, it’s ready to go! Serve it up hot and prepare for happy faces! Don’t forget your favorite toppings!
Tips for the Best Easy Queso Chicken Chili – Soup Recipe
Using Rotisserie Chicken
Okay, here’s a little secret: rotisserie chicken is your BFF! It saves SO much time. Just shred it up and toss it in. Dinner in a flash!
Adjusting the Spiciness
Spice it up…or not! If you like a little kick, add more chili powder, or even a pinch of cayenne! If you’re spice-averse (like my mom!), stick to the recipe as is. It’s all good!
Topping suggestions for your Easy Queso Chicken Chili – Soup Recipe
Alright, this is where you can get creative! My personal fave? A dollop of sour cream (or Greek yogurt!), some diced avocado, and a sprinkle of crushed tortilla chips. Ooh, and don’t forget a little extra shredded cheese! Yum!
Variations on This Easy Queso Chicken Chili – Soup Recipe
Okay, so you’ve made the basic queso chicken chili…now what? Let’s get creative! The best part about this recipe is how easy it is to tweak to your own liking!
Vegetarian Queso Chili
Don’t eat chicken? No problem! Just swap it out for some plant-based protein crumbles, or even some extra black beans. It’s just as yummy, I promise!
Spicy Queso Chicken Chili
Wanna kick it up a notch? Dice up some jalapeños and throw ’em in! Or, add a pinch (or three!) of cayenne pepper for some serious heat. Careful, it’s addictive!
Different Cheese Options for your Easy Queso Chicken Chili – Soup Recipe
Cheddar’s great, but why stop there? Try Monterey Jack for a milder flavor, or Pepper Jack for a little extra zing! Seriously, any cheese that melts well will work. Get cheesy!
Serving Suggestions for Easy Queso Chicken Chili – Soup Recipe
Okay, so you’ve got your queso chicken chili ready to go…but what should you serve with it? My go-to is definitely cornbread – it’s just a classic combo! A simple side salad works great too, or even a grilled cheese sandwich for dipping! Ooh, yum!
Garnishes
Don’t forget the finishing touches! A sprinkle of fresh cilantro adds a pop of freshness, and some sliced green onions are always a good idea. And, of course, a dollop of sour cream (or Greek yogurt!) is a must! Get fancy with it!
Storing and Reheating Your Easy Queso Chicken Chili – Soup Recipe
Made too much chili? (Oops! Happens to the best of us!). No worries, this stuff is even better the next day! Here’s how to store and reheat it like a pro.
Storage Instructions
Just let the chili cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. Easy peasy!
Reheating Instructions
When you’re ready for round two, you can reheat it on the stovetop over medium heat, stirring occasionally, or zap it in the microwave for a few minutes. Just make sure it’s heated through before digging in!
Frequently Asked Questions About Easy Queso Chicken Chili – Soup Recipe
Can I make this in a slow cooker?
Absolutely! Just toss everything in your slow cooker, give it a good stir, and cook on low for 6-8 hours, or on high for 3-4 hours. Just make sure the cream cheese is softened before you add it, or it might not melt right. Give it a good stir before serving, and you’re good to go!
Can I freeze this chili?
You betcha! Let the chili cool completely, then pour it into freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat on the stovetop or in the microwave. The texture might change a little, but it’ll still be delicious!
Is this recipe gluten-free?
Yep! As long as you use gluten-free cream of chicken soup (check the label!), this queso chicken chili recipe is naturally gluten-free. Woohoo!
Can I use a different kind of bean in my Easy Queso Chicken Chili – Soup Recipe?
Totally! Black beans are my go-to, but pinto beans or kidney beans would work great too. Use whatever you have on hand…or whatever you’re in the mood for. It’s your chili, after all!
Nutritional Information for Easy Queso Chicken Chili – Soup Recipe
Okay, just a heads up: the nutrition info can vary *a lot* depending on the brands and ingredients you use. So, just keep that in mind, okay?
Enjoy Your Easy Queso Chicken Chili – Soup Recipe!
Alright, that’s it! I really hope you love this Easy Queso Chicken Chili as much as we do! If you try it, please leave a comment below and let me know what you think. And hey, don’t forget to rate the recipe!
Print
Devour Easy Queso Chicken Chili: 6 Amazing Twists
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A simple and delicious queso chicken chili soup, perfect for a quick and easy meal.
Ingredients
- 1 pound chicken breast, cooked and shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, combine the shredded chicken, black beans, corn, diced tomatoes and green chilies, and cream of chicken soup.
- Stir in the cream cheese, cheddar cheese, milk, chili powder, and cumin.
- Season with salt and pepper to taste.
- Heat over medium heat, stirring frequently, until the cheeses are melted and the chili is heated through.
- Serve hot.
Notes
- You can use rotisserie chicken for a quicker preparation.
- Adjust the amount of chili powder to your desired level of spiciness.
- Serve with your favorite toppings, such as sour cream, avocado, or tortilla chips.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg
