Published: · Modified: by Jenna · This post may contain affiliate links · 4 Comments
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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
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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, Salt
- Black 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
Weight Watchers No Bake Scotcheroo Bars
No-Bake Chocolate Peanut Butter Cookies
Pumpkin Cheesecake Bars
96 Calorie Mini Mint Cheesecake Bars
Blueberry Cheesecake
If you’ve tried this Slow Cooker Chicken Queso Chili or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure to tag me in the photo.
Slow Cooker Chicken Queso Chili
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
- Author: Jenna
- Prep Time: 10min
- Cook Time: 6-7hrs
- Total Time: 7 hr 10 min
- Yield: 8 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
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!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 3 cups prepared salsa, mild or medium
- 1½ cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 14 ounce can corn, rinsed and drained
- 1 jalapeno 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
Instructions
- 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
Notes
myWW points: Blue 4; Green 8; Purple: 4 (WW recipe builder)
Nutrition
- Serving Size: 1 cup
- Calories: 403
- Sugar: 3g
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 29g
More Weight Watcher Recipes
- Spaghetti with Ground Beef Sauce
- Pizza Pasta Casserole
- Weight Watchers Starbucks Points
- WW Meatballs (Low Point)
Reader Interactions
Comments
Judy says
This recipe is delicious, please do not skimp on the salsa. They recommend Frontera roasted tomato salsa and tomatillo salsa. Changing those two ingredients really does make a difference in the taste of the soup. It is a little spicy, and you can tone that down by using a creamy, non-spicy cheese rather than the pepper jack. My husband would like this once a week!
Jenna says
Pace or Casa Mamita from Aldi.
Patty says
I’m wondering what salsa do you use
Hilda says
Hi, just saw this recipe and would like to try ot out. What kind of salsa do you use? Thanks
