queso chicken chili
Directions
- 1Heat a large dutch oven over medium-high heat.
- 2Brown ground chicken, breaking it up as it cooks, about 5 minutes.
- 3Add onions, green and yellow peppers, chili powder, garlic powder, smoked paprika, cumin, and cayenne. Cook 5 minutes until fragrant.
- 4Stir in crushed tomatoes, tomato paste, diced green chilies, hot sauce, butter, bay leaves, and 2 cups broth. Season with salt and stir to combine.
- 5Reduce heat to low, partially cover, and let simmer 2–2½ hours, stirring occasionally. Add more broth if needed.
- 6Stir in cream cheese, cheddar cheese, and beans. Cook 5 minutes until melted and creamy.
- 7Ladle into bowls and top with greek yogurt, avocado, cilantro, and green onions.
Ingredients
- 3 lbs ground chicken
- 2 yellow onions, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 0.5 tsp cayenne pepper, adjust to taste
- 28 oz can crushed fire-roasted tomatoes
- 8 oz can tomato paste
- 4 oz can diced green chilies
- 0.33 cup hot sauce
- 3 tbsp salted butter
- 2 bay leaves
- kosher salt, to taste
- 2 cups chicken broth
- 3 cups chicken broth
- 6 oz cream cheese, room temp
- 2 cups shredded cheddar cheese
- 1 can mixed chili beans, drained
- 0.5 cup fresh cilantro, chopped
- 0.25 cup green onions, chopped
- avocado
- greek yogurt
- extra cheese
Equipment
large dutch oven
Tips
- Low and slow cooking is key for flavor.
- Add beans and cheeses at the end to keep it creamy.
- Greek yogurt can be used as a substitute for sour cream.
- Leftovers are highly recommended.
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