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 This post has been recently updated on 2/18/21. If you don’t want to read the whole entire post please use the skip to recipe feature at the top of the page. Thanks!
How to Make Slow Cooker Chicken Queso Chili
For the full recipe, please see the recipe card below. 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
Ingredients for Slow Cooker Chicken Queso Chili
If you wish to use full-fat cheese instead of reduced fat you can. The points below are calculated using reduced fat cheeses.
Chicken - Boneless skinless, chicken breasts (Rotisserie Chicken and can be subbed) Salsa - Fat-free salsa, a prepared salsa like Pace or Tostitos Water - for consistency Spices - Cumin, Chili Powder, SaltBlack Beans and Corn - Zero points on WW blue and purple plan. Frozen corn can be used instead of canned. Cream Cheese - (Low Fat) Makes the soup extra creamy! Pepper Jack Cheese - Reduced-Fat Toppings - Tortilla chips or cilantro (optional)
Other Weight Watcher Recipes to Try
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