This white chicken chili con queso dip has two things that everyone loves: delicious, smoky white chicken chili flavors, plus ooey, gooey, cheese. This dip combines all the typical ingredients one would use for white chicken chili, so the flavor is the same.
This recipe was kept warm and cheesy since I made it, and kept it, in my cuisinart electric fondue pot! I got it for my wedding, and knew it would be great to keep it warm throughout our football watching party! Cuisinart-CFO-3SS-Electric-Fondue-Maker
I added in some fresh poblano peppers, but feel free to kick up your heat with some jalapenos. Also, since the chicken stock is really to thin out the dip, you can use water if needed.
- 1 can white beans, drained
- 1 cup cooked chicken, diced
- 1 block (8 oz.) cream cheese
- 1/4 cup sour cream
- 1/4 cup poblano peppers, minced
- 1/2 cup chicken stock
- 1 small can green chilies
- 1 tbsp cumin
- 1 tsp chili powder
- 1 cup shredded mozzarella
- 1 tsp fresh cilantro (for topping)
- Tortilla chips, for serving
In a medium pot, heat drained white beans, cooked chicken, cream cheese, sour cream, peppers, chicken stock (or water), green chilies, cumin, and chili powder.
Heat until all is melted.
Add mozzarella cheese. Stir to melt.
Top with fresh cilantro (optional). Serve warm with Tortilla chips.