Ingredients
Equipment
Method
- In a large pot over medium-high heat, brown the ground chicken for 3-5 minutes, breaking it into crumbles as it cooks, until no pink remains.
- Add Kinder's Chicken Chili Seasoning, chicken stock, and cubed Velveeta cheese to the pot. Stir to combine.
- Continue stirring as the mixture heats, allowing the Velveeta to melt fully into the broth. Bring to a boil.
- Add the drained kidney beans. Reduce heat to medium and continue cooking, stirring occasionally, until the chili reaches your desired thickness.
- Serve hot in bowls, topped with sour cream, sliced jalapenos, chopped red onion, and cilantro as desired.
Nutrition
Notes
- Cube the Velveeta small. Half-inch cubes melt in under two minutes and keep the base smooth. Big chunks sit on the bottom and clump.
- Brown, don't steam, the chicken. Spread the ground chicken across the pot, let it sit 60 seconds before breaking it up, and you'll get actual browned edges instead of gray crumbles. That browning is most of the flavor.
- Add the cheese off a hard boil. Bring the stock and seasoning to a full boil first, then drop the heat to medium before adding the Velveeta. Boiling cheese breaks it; a low simmer melts it clean.
- Drain and rinse the beans. The canning liquid is salty and starchy. Rinsing stops it from dulling the queso flavor and keeps the sauce clear.
- Tune the heat at the end. Kinder's blend runs medium. Pickled jalapenos on top push it hotter; a spoon of sour cream pulls it back. Taste before you top.
- Rotisserie shortcut. Swap the ground chicken for 2 cups of shredded rotisserie chicken. Skip the browning step, add the chicken with the beans, and you're eating in 15 minutes.
- Ladle it into bowls and top with sour cream, sliced pickled jalapenos, chopped red onion, and cilantro — the classic chili bar setup. For something more substantial, spoon it over steamed white rice and it turns into a rice bowl. For game day, dump it over tortilla chips for a full queso-chili nacho platter. For a handheld move, wrap it in a warm flour tortilla with shredded cheese and call it a chili burrito. A bread bowl works too when you want one dish that reads like a meal on its own.
- Refrigerator: cool fully, then store chicken queso chili in an airtight container for up to 3 days. The chili thickens as it chills — stir in a splash of chicken stock when you reheat.
- Freezer: portion into single-serving containers and freeze up to 2 months. The Velveeta can look grainy straight out of the freezer but re-emulsifies once you stir it over heat.
- Reheat: stovetop over medium, stirring every minute or so until creamy again. Microwave in 90-second bursts, stirring between each, if you're eating at your desk.