Published on January 20, 2026
Ready in: 30 minutes · Serves: 6 · Technique: Stovetop · Storage: Up to 3 days in fridge.
Quick Answer
This creamy Queso Chicken Chili is a comforting and flavorful dish, perfect for cozy nights or holiday gatherings, made by combining sautéed aromatics, ground chicken, beans, tomatoes, and creamy cheese.
As the crisp autumn air starts to sweep through New York City, the anticipation of Thanksgiving and Christmas festivities fills my heart. With the holiday season approaching, I’m always on the lookout for warm, comforting recipes that will bring both nourishment and joy to my kitchen. This Queso Chicken Chili has become one of my go-to dishes—it’s simple to prepare, packed with flavor, and perfect for cozy gatherings or a laid-back weeknight dinner.
A Cozy Holiday Treat
Embrace the warmth of this chili as it brings friends and family together during the festive season.
Why You’ll Love This Recipe
- Comforting and creamy, perfect for chilly evenings.
- Quick and easy to prepare, making it ideal for weeknight dinners.
- Flavorful combination of spices and cheese that delights the senses.
- Versatile recipe, allows for adjustments to suit dietary preferences.
- Great for gatherings, ensuring everyone leaves satisfied.
Ingredients
To create this creamy, spicy delight, you’ll need a handful of fresh and pantry staples:
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 pound ground chicken
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes, with green chilies
- 1 can (10 ounces) diced tomatoes, or salsa
- 1 can (10 ounces) cream of chicken soup
- 8 ounces cream cheese, cubed
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Toppings: sliced jalapeños, cilantro, and crushed tortilla chips
How to Make Queso Chicken Chili (Step-by-Step)
This Queso Chicken Chili is as enjoyable to make as it is to eat. Follow these simple steps to create a delicious dish that warms the heart.
Step 1: Sauté the Aromatics
In a large Dutch oven, heat the olive oil over medium heat. The moment the oil starts shimmering, toss in the diced onion and let it sauté until it becomes translucent, about 5 minutes. The aroma of the onion caramelizing is the perfect autumn welcome.
Step 2: Cook the Chicken
Add the minced garlic and stir for about 30 seconds until fragrant. Then, crumble the ground chicken into the pot, using a wooden spoon to break it apart. Cook until the chicken is no longer pink; this will take about 6-7 minutes. As it cooks, you’ll want to stir occasionally; the sound of the sizzling chicken makes my mouth water!
Step 3: Combine Everything
Next, add the rinsed black beans, diced tomatoes with green chilies, the luscious cream of chicken soup, chicken broth, chili powder, cumin, and season with salt and pepper. As you mix, take a moment to appreciate the vibrant colors and smells wafting from your pot.
Step 4: Melt the Cheese
Gently fold in the cubed cream cheese, allowing it to melt into the chili. Stir continuously until everything is combined, and you’re left with a creamy, luxurious texture, about 5-10 minutes. The nutty aroma from the melted cream cheese adds depth to the dish that you won’t want to miss.
Step 5: Finish with Cheddar
Soon after the cream cheese is nicely incorporated, sprinkle the shredded cheddar cheese on top. Cover the pot and let it simmer on low for about 10-15 minutes, or until the cheese is beautifully melted and bubbling. You’ll know it’s ready when you see the edges starting to foam slightly.
Step 6: Serve and Enjoy
Ladle the queso chicken chili into bowls and top generously with sliced jalapeños, fresh cilantro, and a sprinkle of crushed tortilla chips for a delightful crunch.
Common Mistakes to Avoid
- Not browning the chicken enough: Be sure to cook it until it’s slightly golden for added flavor.
- Skipping the seasonings: Don’t underestimate the impact of salt, pepper, and spices; they elevate your chili immensely.
- Overcooking the cream cheese: Stir it in gently and allow it to melt without boiling after adding it to maintain the desired creamy texture.
Tips and Tricks for Success
- For a vegetarian version, use plant-based ground meat or mushrooms instead of chicken, and substitute the cream of chicken soup with a cashew cream blend.
- Feel free to adjust the spice level by adding more or fewer jalapeños based on your taste preference.
- This chili tastes even better the day after, so consider making it ahead of time for your holiday gatherings!
Variations
- Substitute ground turkey or beef for the ground chicken.
- Replace black beans with kidney beans or pinto beans.
- Use fresh tomatoes instead of canned diced tomatoes for a fresher taste.
- Add corn for a sweet crunch.
- Incorporate different types of cheese, like pepper jack for extra spice.
How to Serve
- Ladle the queso chicken chili into bowls and top with sliced jalapeños.
- Garnish with fresh cilantro for a burst of flavor.
- Sprinkle crushed tortilla chips on top for added crunch.
- Serve with a side of warm cornbread or tortillas.
- Add a dollop of sour cream or Greek yogurt for creaminess.
Make Ahead and Storage
- Make Ahead: Prepare the chili a day in advance to let the flavors meld.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm it on the stove over low heat, stirring occasionally to maintain creaminess.
- Freezing: Freeze in a freezer-safe container for up to 3 months; thaw in the fridge before reheating.
Recipe Notes / What I Learned
In testing this recipe, I discovered that the key to a great chili lies in balancing flavors and textures. Each ingredient contributes to the overall dish, and the comforting creaminess of the cheese is something I like to celebrate during chilly evenings in New York City. Plus, the joy of sharing this warm bowl of chili with friends and family makes it all the more special during the holiday season.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 30g carbs · 15g fat
Creamy Queso Chicken Chili for Cozy Nights
Ingredients
Equipment
Method
- In a large Dutch oven, heat the olive oil over medium heat. Sauté the diced onion until it becomes translucent, about 5 minutes.
- Add the minced garlic and stir for about 30 seconds. Then, crumble the ground chicken into the pot and cook until no longer pink, about 6-7 minutes.
- Add the rinsed black beans, diced tomatoes, cream of chicken soup, chicken broth, chili powder, cumin, and season with salt and pepper. Mix well.
- Gently fold in the cubed cream cheese, stirring continuously until melted and combined, about 5-10 minutes.
- Sprinkle the shredded cheddar cheese on top, cover, and let it simmer on low for 10-15 minutes until the cheese is melted and bubbling.
- Ladle the chili into bowls and top with sliced jalapeños, fresh cilantro, and crushed tortilla chips.
Notes
FAQs
1. Can I use a different type of meat for this Queso Chicken Chili?
Absolutely! You can substitute ground chicken with ground turkey, beef, or even plant-based alternatives for a vegetarian version. Just adjust the cooking times accordingly.
2. How spicy is this chili?
The spice level can vary based on the type of diced tomatoes with green chilies and the quantity of jalapeños you choose to add. For a milder version, use less chili powder and skip the jalapeños as toppings.
3. Can I freeze leftovers of this chili?
Yes, Queso Chicken Chili freezes well! Store it in an airtight container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
4. How can I make this chili dairy-free?
To make this chili dairy-free, you can omit the cream cheese and cheddar cheese. Instead, use a dairy-free cheese alternative or simply add more vegetables for texture and flavor.
5. What can I serve with Queso Chicken Chili?
This chili pairs wonderfully with cornbread, tortilla chips, or a simple green salad. You can also serve it with a dollop of sour cream or guacamole for added creaminess.
