Description

This Crockpot Chipotle Queso Chicken Chili is a hearty, flavorful dish perfect for cozy dinners. Featuring tender chicken, smoky chipotle chili, smoky paprika, bell peppers, and creamy cheddar queso, it's a comfort food favorite that can be made effortlessly in a slow cooker, stovetop, or instant pot. Topped with fresh cilantro, green onions, avocado, and Greek yogurt, it balances smoky spice with creamy richness.

Ingredients

Chili Base

1 yellow onion, chopped
2 pounds boneless skinless chicken breasts or thighs
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons chipotle chili powder
2 teaspoons cumin
Kosher salt, to taste

Vegetables and Extras

2 red bell peppers, chopped
1/4 cup pickled jalapeños, chopped
1 (4 ounces) can diced green chilies

Meat Option

2 andouille sausage links, quartered (optional)

Liquids and Sauces

2 cups red salsa
1 can or bottle (12 ounces) beer

Dairy and Beans

6 ounces cream cheese, at room temperature
1 can black beans, drained
2 cups shredded cheddar cheese

Garnishes

1/2 cup fresh cilantro, chopped
1/4 cup chopped green onion
Avocado, for serving
Greek yogurt or sour cream, for serving

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Instructions

Prepare the chili base: In the bowl of your crockpot (or a large pot or instant pot depending on method), combine the chopped onion, chicken, chili powder, smoked paprika, chipotle chili powder, cumin, and kosher salt. Add the chopped red bell peppers, pickled jalapeños, diced green chilies, and the optional andouille sausage quarters. Pour over the red salsa and beer, distributing evenly.
Cook the chili: Crockpot method: Cover and cook on low for 5-6 hours or on high for 2-4 hours. Stovetop method: Heat 2 tablespoons olive oil in a large pot over medium heat first, then add the mixture and cook with partial cover, simmering over medium-low heat for 20 minutes until chicken is cooked through. Instant pot method: Seal lid and cook on high pressure for 8-12 minutes.
Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the chili.
Add cheeses and beans: Stir in the cream cheese until it dissolves smoothly into the broth. Then add shredded cheddar cheese and black beans. Stir and cook for an additional 5-10 minutes until the cheeses melt completely and the chili is creamy and well combined. If necessary, thin the chili with some water or broth to reach desired consistency.
Serve and garnish: Ladle the chili into bowls and top with chopped fresh cilantro, green onions, sliced avocado, and a dollop of Greek yogurt or sour cream. Serve hot and enjoy this smoky, cheesy chicken chili packed with layers of flavor!

Notes

You can use chicken breasts or thighs depending on your preference; thighs provide more flavor and tenderness.
Andouille sausage is optional but adds a lovely smoky depth to the chili.
If you want less heat, reduce or omit the chipotle chili powder and pickled jalapeños.
This recipe can also be easily adapted for stovetop or instant pot cooking as outlined above.
Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
For a thicker chili, simmer uncovered toward the end to reduce excess liquid.
Serving with fresh avocado and Greek yogurt adds creaminess and balances the spice.