Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño

Crockpot Queso Chicken Chili with Roasted Corn and Jalapeño - loaded with veggies, super flavorful, perfect for chip dippin'. | pinchofyum.com

Howdy hey!

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?

Crockpot Queso Chicken Chili with Roasted Corn and Jalapeño - loaded with veggies, super flavorful, perfect for chip dippin'. | pinchofyum.com

So let’s talk about some tips for making this soup awesome.

  • Skillet-roast the corn. With the jalapeño. Like so.
  • Skillet-roast the peppers, too. You don’t HAVE to do this, and in theory, you could just add them to the crockpot with the chicken, salsa, etc. However, I find that they sort of disappear. Crockpots have a magic way of doing that to veggies, and in this crockpot chicken chili you don’t want the peppers to disappear. You want the color, texture, and if they are a little roasty on the outside to boot, all the better.

Crockpot Queso Chicken Chili with Roasted Corn and Jalapeño - loaded with veggies, super flavorful, perfect for chip dippin'. | pinchofyum.com

Tips continued:

  • Let the soup cook all day on low instead of doing it super fast on high. Okay, fine, you can do it either way. But the flavor just develops into something amazing the longer you let it hang out together in the crockpot.
  • Add or subtract whatever you want here. Like many-a-good crockpot recipes, this is one where you can kind of do whatever you want. I mean, if you want it in there, basically just throw it in there. The truth is, Mexican crockpot food rarely fails, so you can follow the recipe and/or you can blaze your own trail. It’s just not going to taste bad with these flavors simmering all day together and being transported into your mouth on a salty blue corn tortilla chip.
  • BLUE CORN TORTILLA CHIPS.

Crockpot Queso Chicken Chili with Roasted Corn and Jalapeño - loaded with veggies, super flavorful, perfect for chip dippin'. | pinchofyum.com

I love you, Mexican food.

Tex-Mexican.

Tex-Mex a la crockpot.

It’s just the best, really.

Crockpot Queso Chicken Chili with Roasted Corn and Jalapeño - loaded with veggies, super flavorful, perfect for chip dippin'. | pinchofyum.com

4.9 from 14 reviews
Crockpot Queso Chicken Chili
Author: 
Serves: 8
 
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 3 cups salsa, divided
  • 1½ cups water
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • 3 bell peppers, minced
  • 1 14 ounce can corn, rinsed and drained
  • 1 jalapeno pepper, minced (without ribs and seeds)
  • 1 14 ounce can black beans, rinsed and drained
  • 4 ounces light cream cheese
  • 6 ounces Pepper Jack cheese
  • cilantro for topping
  • blue corn tortilla chips for yummy dippin'
Instructions
  1. Place the chicken breasts, 1½ cups salsa, water, cumin, chili powder and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.
  2. Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together.
  3. After the chicken has been shredded, 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 ½ 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.
Notes
I add some salsa at the begininng and some towards the end so that some of the fresh salsa texture is preserved in the finished product. Just a personal preference thing.

Nutrition Chili


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Comments

  1. There are no words – this looks absolutely fantastic!

  2. Temps are in the negative and soup is a must. Cheesy tex mex soup? Yeah, that is a need!!

  3. yyyyyyyes. The end.

  4. That soup is insane!!! The flavor is completely tempting me right now!

  5. Chili and the crockpot were meant to be together. With blue corn chips. Forever and ever Amen!

  6. Any tips for making this on the stove top?? I *gasp* don’t use a crockpot.

    • If you have any oven proof pot you can use your oven as a slow cooker. I’m not sure how the temps would relate exactly, but probably in the 200º-300º range for low.

    • Yeah, I would just poach the chicken in the salsa, water, spices (same as the original recipe) in a large pot and then just let it all simmer while you roast the corn and peppers. Add it all together and BAM. :) Also, you could put it together in about an hour and then just let it simmer all day so you get the same good flavor as the crockpot.

  7. I am convinced you only make food that is difficult to photograph! Looks great though!

  8. this looks sooo good and that tortilla at the end is a great idea.

  9. This is the perfect meal for this snowy/rainy/cold weather we’re having in DC this week. Looks so so delicious!

  10. I love your recipes! Every single one I have tried has turned out completely amazing and so delicious! For this one – does it matter which kind of bell peppers I use? I have yellow, red and orange on hand – but it looks like you used green… it’s cold and rainy here – perfect recipe for this weather! thank you!!! :)

  11. This looks delicious! Sounds like the perfect, cold-weather meal. I will have to try it soon.

  12. Love, love, love this soup. It’s almost lunchtime and now I’m so hungry! We don’t have a crockpot (on the Christmas wish list though!) so this would totes go in the regular stove-top pot on low all day. I’ll bet it makes the house smell amazing!

  13. Looks soooo comforting! This dish would go well with our cold, Canadian winters! Thanks!

  14. Tex-Mex is my favorite food group! Can’t wait to inhale this one :)

  15. I’ve been craving a soup (or vehicle for chips) just like this! Can’t wait to try.

  16. The yellow color of the roasted corn really pops — it’s so pretty! I can imagine that just about anything cooked crock-pot-style sounds (and tastes) really good in Minnesota right now. Here in California, I’m bundled up in a sweatshirt and fuzzy blanket, my toes are numb, and I’m procrastinating on grocery shopping at TJ’s because it’s only 45° outside. How you survive up north is beyond me, but I hope you’re staying cozy and warm! :)

  17. I think I may be trying to accomplish the world record for eating Mexican the most days in a row. There are sooo many options! And now I have a new recipe to add in – this will guarantee me a few more days for sure!
    I made crockpot chicken tortilla soup this weekend. It’s a blustery and cold few weeks we’re having in Ohio – nothing like some spicy and toasty soup to warm me from the inside! :)

  18. Wow – this is one gorgeous looking crock-pot chili!

  19. This looks fantastic! I would love a bowl on this COLD night!

  20. This looks seriously amazing, Lindsay! My crockpot is officially out and on the kitchen counter – I’m determined to put it to lots of use leading up to Christmas. There’s too much going on this time of year to spend hours cooking. Can’t wait to try this!

  21. Chili is like the ultimate cold-weather comfort food for me. I love the “queso” twist, and the skillet toasted corn sounds amazing!

  22. This soup looks delicious! So warm and comforting. All I want to eat in the winter is soup, and this one sounds amazing!

  23. Just made this and it’s simmering away now in the crockpot, making my apartment smell divine! Can’t wait for dinner! In the meantime though, I wondered if you had any good suggestions for what to serve it with? Rice maybe? A green salad if I could get myself together to go buy salad stuff…but any other suggestions? Thanks!

  24. Made this for dinner last night, and it was amazing! I wasn’t sure when you added the roasted veggies. I waited a few hours and mixed all the remaining ingredients. Definitely making this again, possibly a super bowl dinner dish! -

  25. This is my first recipe from your site and we love it. Love. It.

    I made it on the stove (slow cooker occupied by turkey stock) and I used a little Texas trick for chili in general and stirred in about a tablespoon of corn meal and toasted a couple of corn tortillas, tore them up and added them. This just thickens everything up a bit and I like the way it reinforces the corn flavor.

    I’ve been browsing through and I am so happy I found you. I do not blog but I am enjoying the posts on how you run your site.

    Thank you so much

  26. Made this today and loved it! It was a huge hit with the whole family. I love the touch of Browning the veggies. It was such a better texture than straight crock pot. Plus it looks so fancy!

  27. When do you add the roasted veggies? How long do they need to be in the pot for? Thanks for the great recipe!

  28. I made this last night and it was amazing!!! Such an easy and delicious recipe. I had all of the guys over and they loved it!

  29. When do you add the roasted veggies. After the chicken has fully cooked? How long are they supposed to stay? The recipe does not specify.

    • Hi Katie! I believe it’s in step three, after the chicken is don and has been shredded. :) And I put a note to leave them in there for 15-30 minutes before serving.

  30. Ahh you are totally right – this is delicious and so much like queso! The tortilla chips for dipping are a must. Tasted even better the next day for leftovers!

  31. Made this today and it was absolutely awesome. Perfect for football watching and staying warm in this frigid weather.

  32. I would make anything you make. Everything always looks so good!

  33. This is EXPLODING with flavor and SOO SOOO good! *AND* my children loved it! That right there makes it to my top 10 list of family friendly meals!!!!

  34. The pic has tomatoes in it.. Do you add rotel or use a chunky salsa?

  35. I came across your recipe on Pinterest and made it tonight for dinner. It was amazing!

  36. I would like you to know that this is such a great recipe!! I made it for a chili cook-off at work and I won the grand prize. They all loved it!! Thanks for sharing it!!!

  37. Holy cow. I adapted this for the stovetop and used lean ground beef because I had it on hand and we are loving it! Can’t-wait-for-leftovers kind of love.

    I browned my ground beef with a small diced onion, added the rest of the ingredients (besides the stir-ins at the end) and let it simmer about an hour. I actually omitted the pepper jack to because I didn’t have it. IT’S STILL SO CREAMY!

  38. planning on making this soon! do you think it would freeze well? we’re expecting the arrival of our first babe in about 5 weeks and i’m making as many meals as i can now!

    thanks for your recipes! we’ve loved everything we’ve made!

    • Hi Laura! just commented to someone else that while I don’t have much experience with freezing stuff (we eat most of it within the week), I think you could make it work. It’s creamy and has vegetables, so you can’t expect the texture to be exactly the same, but still could work. What about freezing all the ingredients together in a bag (minus the creamy stuff) and then just cooking it day of in the crockpot? I did that once for a make-ahead meal planning project with some other crockpot recipes. Congrats on the arrival of your baby! :)

  39. I’m making this today for the Superbowl- sounds SO delicious!!! What do you think about freezing it??? I’d love to enter it in a work contest I have coming up on Wednesday!

    • Not sure with the creamy texture how well it would freeze, but then again I don’t have a ton of experience with freezing stuff because usually we just eat it right away. Anyone else?

  40. I made this tonight and it was fantastic ! I used rotisserie chicken and simmered it on the stove for a few hours. My teenage boys cleaned the pot!! Thanks!!!

  41. Christi Matthews says:

    This is a very delicious recipe. My husband loved it. I did have one problem though. I ruined one a my favorite pans when cooking the bell peppers. The stuck so bad to by non-stick skillet that even after soaking for 3 days it would clean off. Then I scrubbed it too much and the non-stick coating came off. Now my husband won’t let me use the pan anymore. It’s a little sad.

    • Oh no! was it an older pan? So sorry to hear that! I usually use my Swiss Diamond pan for that which is a really heavy, sturdy, well made pan that can hold up to that kind of heat. So sorry for the trouble! :(

  42. Made this for dinner tonight and it was delicious. I misread the directions and added the corn and peppers in the AM with all the other stuff and it still came out great. I did the black beans and cream cheese about 30 minutes before we were ready to eat (put it on high to help the CC melt better) and then I stirred in the pepper jack right at the end and put the lid on for about 5 minutes. It was perfect. We topped with cilantro and lime juice.

  43. Great recipe. Just tried it out for the first time and it was absolutely delicious. Thank you.

  44. Okay, could another one of your recipes top the first recipes (of yours) that
    I’ve tried? No, it couldn’t. Why? Because it was just as unique and fab as the first, and my family swooned… again. How do you do it? :) And here’s a weird variation – I still had red rice sitting around from my pork adobo experiment (pork adobo, oooh swoon again) so I smashed the red rice to smithereens in the crockpot in the liquid mix involving the chicken, the result being a thick textural sauce. Awesomely great.

  45. This recipe is a winner! It will be a staple in this house! Thank You :)

  46. this sounds so yummy! I was wondering, what type/brand of salsa do you usually use? Theres so many brands, flavors, chunky, levels of hotness etc…. I get confused!

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