Description
Slow Cooker Chicken Queso Chili is packed full of yummy Southwest flavors. It is loaded with corn, black beans, peppers, and chicken in a creamy rich cheese sauce! You won't believe this soup is WW friendly!
Scale
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 cups prepared salsa, mild or medium
- 1½ cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 14 ounce can corn, rinsed and drained
- 1 jalapeno pepper, minced (without ribs and seeds)
- 1 14 ounce can black beans, rinsed and drained
- 4 ounces light cream cheese
- 6 ounces Pepper Jack cheese
- cilantro for topping
- blue corn tortilla chips
Instructions
- Place the chicken breasts, salsa, water, cumin, chili powder, and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.
- After the chicken has been shredded, add the roasted corn and jalapeño, black beans, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another ½ cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.
- Serving size: 1 cup
Notes
myWW points: Blue 4; Green 8; Purple: 4 (WW recipe builder)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 403
- Sugar: 3g
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 29g