Queso Chicken Chili

2026 Northville Ward Chili Cook-off winner!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a slow cooker, add 1 lb. chicken breasts, 12 oz. (1 cups) salsa, 12 oz. (1 cups)

Step 2

water, 1 teaspoon cumin, 1 teaspoon coriander, 2 teaspoons chili powder, and 1

Step 3

teaspoon kosher salt. Cover and cook on high for 3-4 hours, or low for 6-7 hours

Step 4

2. Preheat oven to low broil or 450°F. Add 3 diced bell peppers, 1 diced jalapeno, 2

Step 5

cups corn, to a sheet tray. Pat veggies dry with a paper towel then drizzle or spray

Step 6

liberally with olive oil and season with a big pinch of salt and pepper. Transfer to the

Step 7

oven and roast for 10 minutes, until browned.

Step 8

3. When the chicken is done, shred the meat directly in the slow cooker using two

Step 9

forks. Add the roasted peppers and corn, 14 oz. (1 can) black beans, the remaining 12

Step 10

oz. (1 cups) salsa, and 4 oz. cream cheese to the slow cooker. Stir and cover with

Step 11

the lid, allowing the cream cheese to melt. Adjust the consistency of the chili by adding

Step 12

more water if needed. Let the chili continue cooking on high for 15 minutes until

Step 13

everything is smooth.

Step 14

4. Just before serving, stir in 8 oz. shredded pepper jack cheese, and the juice from 1

Step 15

lime.

Step 16

5. Serve chili topped with chopped cilantro, diced avocado, and tortilla chips