Queso Chicken Chili

Pressure Cooker or Slow Cooker recipe for a healthy spin on a blend of queso cheese dip and white chicken chili

Making it creamy without the fat

My favorite trick about this Queso Chicken Chili recipe is how to make it creamy without extra cream and cheese. You might be surprised to hear what I did!

I took 3 wedges of Laughing Cow Cheese® (any spreadable cheese will do, that’s just the name brand we most recognize in the states) and I blended it with half of the white beans.

It made a white slurry that created a creamy base without too much fat. In the end, I did also stir in shredded cheese for extra cheesy flavor but this is optional!

Slow cooker or pressure cooker

This Queso Chicken Chili can be either in your crockpot like I did for the SuperBowl or made quickly in the pressure cooker. When I used my Instant Pot® for this recipe I had chicken tenderloin on hand. I did a manual high pressure for 1 minute and natural release for 10 minutes.

If I were using chicken breast I would have increased it to 4 minutes on high pressure and 10 minutes natural release. I stirred the shredded cheese in after cooking.

Other bariatric friendly pressure cooker recipes

You might be interested in my Instant Pot® eCookbook for Weight Loss Surgery Patients!

You can find out more about it here and purchase for $4.99 OR get it included in a membership to FoodCoachMe!

Become a Member

Queso Chicken Chili

Course: Main Course, Main Dish

Cuisine: Pressure Cooker, Slow Cooker

Keyword: Instant Pot

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Servings: 6 servings

Calories: 242kcal

Author: Steph Wagner

A bariatric friendly recipe that blends the flavor of queso dip with white chicken chili.

Pin Recipe Print Recipe

Equipment

• Pressure Cooker
• Slow Cooker

Ingredients

• ▢ 1 lb chicken breast boneless, skinless
• ▢ 14.5 oz chicken broth
• ▢ 3 wedges spreadable cheese ex: Laughing Cow® Original
• ▢ 2 tsp cumin
• ▢ 2 tsp chili powder
• ▢ 15 oz white beans
• ▢ 4 oz diced green chilies
• ▢ 14 oz diced tomatoes
• ▢ 2 oz shredded cheese optional

Instructions

Slow Cooker

• ▢
  Add chicken to bottom of slow cooker.
• ▢
  Drain the beans, rinse and add half to the slow cooker. If using a hand blender you can keep the beans in the can otherwise, move the beans to a blender. Add spreadable cheese wedges and blend until a slurry forms. Pour over chicken.
• ▢
  Add cumin, chili powder, green chilies, tomatoes and broth. Place lid over top and cook on low 4-6 hours.
• ▢
  When cooking is complete, remove chicken to a cutting board and chop or shred chicken. Return to slow cooker. Add shredded cheese and stir. Serve.

Pressure Cooker

• ▢
  Add chicken to bottom of slow cooker.
• ▢
  Drain the beans, rinse and add half to the cooker. If using a hand blender you can keep the beans in the can otherwise, move the beans to a blender. Add spreadable cheese wedges and blend until a slurry forms. Pour over chicken.
• ▢
  Add cumin, chili powder, green chilies, tomatoes and broth. Add pressure cooker lid and set valve to sealing position. If using chicken breast, put on manual high pressure for 4 minutes. If using chicken breast tenders set to 1 minute.
• ▢
  Allow to naturally release for 10 minutes. Release value to release any remaining pressure.
• ▢
  Remove chicken to a cutting board and chop or shred chicken. Return to slow cooker. Add shredded cheese and stir. Serve.

Notes

Reduce carbohydrates further by omitting the half of the beans that are not blended.

Nutrition

Serving: 3oz | Calories: 242kcal | Carbohydrates: 22g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 510mg | Potassium: 921mg | Fiber: 5g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 14mg | Calcium: 138mg | Iron: 4mg