Quick and Easy Queso Chicken Chili
With a few shortcut ingredients, this Tex-Mex Queso Chicken Chili packs a flavor punch. I love how easy the recipe comes together and can be ready to eat in as little as 30 minutes. The best part is each serving is only 350 calories and packs 32 grams of protein!
Servings: 8
Calories: 350
Ingredients
- 3 cups chicken broth
- 32 ounces salsa see notes
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1.5 pounds boneless skinless chicken breast
- 15 ounces canned black beans drained and rinsed
- 4 ounces light cream cheese
- 8 ounces shredded pepper jack cheese
- fresh cilantro for garnish if desired
Instructions
- In a large heavy bottomed pot, combine the chicken broth, salsa, and spices. Add in the chicken breast. Bring to a boil, then reduce to a simmer. Cover with a lid and let simmer for 15 minutes, or until the chicken is easily shredded with 2 forks. Remove from the heat.I like to remove the cooked chicken from the liquid into the bowl of my stand mixer and use the beater attachment on low to medium to shred my chicken. Otherwise, you can shred it directly in the cooking liquid, or you can remove it to a shallow bowl or plate to shred with 2 forks.
- Stir the shredded chicken back into the cooking liquid along with the black beans, cream cheese, and shredded pepper jack. Continue stirring until the cheeses are completely melted into the liquid. Serve in bowls with cilantro if desired.
Notes
- For a lower carb option: replace the black beans with black soy beans, or omit them all-together.
- Salsa: depending on your heat tolerance level, you can choose a salsa that is mild, medium, or hot. I like to buy a jar of roasted salsa for extra depth of flavor.
Nutrition
Calories: 350 | Carbohydrates: 21g | Protein: 32g | Fat: 14g | Fiber: 6g