One of the best ways to welcome fall into your kitchen is to pull out and dust off the crockpot. This super creamy chili from Pinch of Yum is one part comfort food, two parts easy. You get some smokiness from the corn and heat from the jalapeños. Take note that the salsa is divided three ways so that some of that texture stays in the mix. Try it out and let me know what you think when you stop by our Fort Worth office.
Crockpot Queso Chicken Chili
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 dipping
- 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.
- 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.
- After the chicken has been shredded, add the roasted peppers, roasted corn and jalapeño, black beans, 1 cup 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 last ½ cup salsa and the Pepper Jack cheese.