Empty My Fridge
Queso Chicken Chili
Ingredients
- Chicken breast · boneless skinless1 lb
- Salsa3 cups
- Cumin1 tsp
- Chili powder2 tsp
- Salt½ tsp
- Bell pepper · minced3
- Sweet corn · rinsed drained1
- Jalapeño chili · minced1
- Black bean · rinsed drained1
- Cream cheese4 oz
- Pepper jack6 oz
- Cilantro
- Corn tortilla
Instructions
- Put the chicken, 1 1/2 cups salsa, water, cumin, chili powder and salt in a slow cooker or Instant Pot. Cook on high for 3-4 hours or low for 6-7 hours (or 20 minutes on high pressure in the Instant Pot).
- Preheat the oven to 450°F. Dry the bell peppers and corn with paper towel, place on a baking sheet with a little oil, and roast 10-15 minutes until browned.
- When the chicken is done, shred it in the pot with two forks.
- Add the roasted peppers and corn, the jalapeño, black beans, remaining salsa and cream cheese. Stir, cover, and let the cream cheese melt.
- If the soup is too thick, add up to 1/2 cup more water. Simmer 15-30 minutes until smooth and melted.
- Just before serving, stir in the Pepper Jack cheese.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
Bell pepperChicken breastCream cheeseTortillaSweet cornCorn tortillaBlack beanSalsa
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.