Name: Queso Chicken Chili with Roasted Corn and Jalapeño
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8
Ingredients: 1 pound boneless, skinless chicken breasts; 3 cups salsa, divided; 1 1/2 cups water; 1 teaspoon cumin; 2 teaspoons chili powder; 1/2 teaspoon salt; 3 bell peppers, minced; 1 14 ounce can corn, rinsed and drained; 1 jalapeño 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 for yummy dippin’

Steps

View steps on pinchofyum.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

629kcal

31%
Fat

26g

40%
Saturated Fat

13g

65%
Carbohydrates

40g

13%
Fiber

7g

28%
Sugar

10g

20%
Protein

57g

113%
Cholesterol

164mg

54%
Sodium

1,196mg

49%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

If you’d rather cook your peppers and corn over a skillet: Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together.

Queso Chicken Chili with Roasted Corn and Jalapeño

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts