Description
This creamy, spicy chili combines tender chicken, sweet roasted corn, and zesty jalapeños, all enveloped in a rich, cheesy broth. Perfect for cozy dinners or game day gatherings!
Ingredients
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1 pound boneless, skinless chicken breasts
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3 cups salsa, divided
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1½ cups water
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1 teaspoon cumin
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2 teaspoons chili powder
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½ teaspoon salt
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3 bell peppers, minced
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1 jalapeño pepper, minced (without ribs and seeds)
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1 (14 oz) can black beans, rinsed and drained
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1 (14 oz) can corn, rinsed and drained
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4 ounces light cream cheese
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6 ounces Pepper Jack cheese
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Cilantro for topping
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Blue corn tortilla chips for serving
Instructions
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In a slow cooker or Instant Pot, combine chicken breasts, 2 cups of salsa, water, cumin, chili powder, and salt.
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Cook on low for 6–8 hours in the slow cooker or on high pressure for 10 minutes in the Instant Pot.
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While the chicken cooks, roast the bell peppers, jalapeño, and corn in a skillet over medium heat until they are slightly charred.
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Once the chicken is cooked, shred it using two forks and return it to the pot.
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Add the roasted vegetables, black beans, remaining salsa, cream cheese, and Pepper Jack cheese to the pot.
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Stir until the cheeses are melted and the chili is creamy.
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Serve hot, topped with fresh cilantro and accompanied by blue corn tortilla chips.
Notes
For a spicier kick, include the ribs and seeds of the jalapeño.
This chili can be made ahead and stored in the refrigerator for up to 3 days.
Freezes well for up to 3 months; reheat thoroughly before serving
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (slow cooker) or 10 minutes (Instant Pot)
- Category: Main Course
- Method: Slow Cooker or Instant Pot
- Cuisine: Tex-Mex