It’s Monday and I have a load of Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño leftovers waiting for me in the fridge, brought to my by a weekend of relaxing. I think we’ve already talked about this (Crockpot Chicken Wild Rice Soup?) but my ultimate favorite thing in life is when relaxing = flavorful, delicious, comforting, filling, warm dinner.
This soup is lots of things: creamy, spicy, full of veggies, full of protein, very filling, queso-y cheesy, better as leftovers, and perfect for chip dippin’.
And even though I adore a good queso dip made with – gasp – processed cheese from time to time, let me be clear: all that’s going on here to get that lovely, creamy queso texture is a smidge of cream cheese and some Pepper Jack cheese. That’s all. No need to get your feathers all ruffled, okay?