Favorite thing I’ve been eating lately: these sheet pan chicken pitas.

Er, can we call them pitas? They are part bowl, part salad, part sandwich folded up into any kind of bread you like including but not limited to pitas, and I’m here for it in every form.

Here’s our lineup:

• marinated, spiced, flash-roasted chicken
• roasted bell peppers
• diced fresh cucumber
• kalamata olives
• feta cheese
• olive oil, salt, pepper, lemon juice
• tzatziki (that yogurt dill sauce that crowns the plate)

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to work. You’ve got the crunchy, and the cool-creamy, and the puckery-briney all happening in one big joyful bite.

I’m all about sheet pan dinners right now. Easy, filling, nutritious, and perfect for my fam. Everyone picks what they want!

How To Serve Sheet Pan Chicken Pitas

Here’s how I like to serve this: family style!

Everything goes on a roasting pan, and you effortlessly carry your gourmet-looking roasting pan to the table, and you let your people feast.

It’s comforting and filling. But it’s also happy and crunchy and fresh, which is exactly what we need right now in the deep winter. Happy, fresh, filling, annnd go.

Check Out Our Video For How To Make Sheet Pan Chicken Pitas:

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Three More Easy Sheet Pan Dinners

Make It A Freezer Meal!

Freeze Together:

• 1 lb. boneless skinless chicken breasts, cut into very thin strips
• 2–3 bell peppers, sliced
• 3 cloves garlic, grated
• 1 tablespoon olive oil
• 1–2 tablespoons lemon juice
• 1 teaspoon each: cumin, smoked paprika, kosher salt
• 1/2 teaspoon curry powder
• black pepper to taste

FREEZE: Spread into a single layer on a parchment-lined baking sheet. Freeze until solid; transfer to a bag or container to store in the freezer. 

To Cook:

BAKE: From frozen, bake at 425 degrees for 20 minutes.

FINAL STEP: Serve with pitas, tzatziki, hummus, cucumbers, tomatoes, feta, olives, red onion… sky’s the limit!

View more healthy freezer meals here!

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This recipe is part of our collection of easy and delicious sheet pan dinners. Check it out!

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This Teriyaki Tofu Is A Weekly Event In My Life

Remember the tofu from the ramen bowls? I can’t stop making it. I shared this bowl combo on Instagram the other day and got lots of requests to write up the recipe, which brings us to this moment!

Lately what I’ve been doing is:

• Plating up some steamed jasmine rice
• Putting a scoop of that saucy, chewy tofu on it
• Adding some steamed broccoli (or air fryer broccoli!)
• Dolloping it all with a tangy, lightly spicy kimchi mayo
• Finishing it off with green onions and/or togarashi or some kind of sesame-seedy sprinkle

If you do nothing else with this, just make the teriyaki tofu. That shreddy tofu is so good. It gets coated and caramelized with a teriyaki sauce (store-bought, no prob) and laced with just enough fresh garlic to make your house smell like a restaurant, so, yeah, I’m pretty into it.

It’s a high-flavor, fast and easy dinner recipe, topped with a creamy-mouthfeel-kinda sauce, that’s conveniently also packed with fiber and protein. I sound like a salesperson right now and if that’s my legacy for these teriyaki tofu bowls, so be it!

Hope you love this combo!

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This is the most flavorful corn salad recipe we’ve ever made! We love the sweet crunch of the corn with the tangy lime juice and briny feta cheese.

We have both fallen hard for this recipe. You’ll use fresh, raw corn to make it, which makes it quick and simple to prepare. Plus, the fresh corn stays crisp and sweet in the salad. It’s seriously delicious. I’ve served this salad to friends on a few occasions, and everyone is always amazed at how good it is. (I also love this corn and black bean salad.)

This salad is pretty much the epitome of summer salads! It’s perfect for your next cookout and would be amazing served next to our super tender ribs, these mouthwatering carnitas, and even our favorite bean burgers.

Key Ingredients

• Corn: When we originally shared this recipe, many of our readers didn’t know that you can eat raw corn. I’m here to tell you that you can and that it’s incredible! Try fresh corn in this recipe, and you’ll never look back. If you are not sure about raw corn, use roasted corn, grilled, boiled, or quickly sautéed corn instead.
• Bell pepper and Green onion: These add color and fresh flavor.
• Tarragon: We use a little fresh tarragon in this salad, which is delicious with the lime juice. If you have trouble finding it, leave it out.
• Feta: We use crumbled feta cheese in this recipe, which we love. However, you can try cotija cheese for a more Mexican-style corn salad.
• Lime: Fresh lime juice is the base of our easy salad dressing. It’s zippy and wonderful with the sweet corn.
• Sour Cream: This is our secret to the best corn salad. It adds a little creaminess (we only use 1 tablespoon). You can substitute mayonnaise, vegan mayonnaise, or even plain yogurt.

Find the full recipe with measurements below.

How to Make Corn Salad

This salad comes together quickly, all in one bowl. Here’s a brief overview of how you will make it:

1. Cut kernels off ears of corn.
2. Add the corn, along with all the other ingredients, to a big bowl.
3. Toss well, then let the salad sit for 1 hour to let all the flavors mingle.

Our Secrets for the Best Corn Salad

Tip 1: Don’t be afraid of raw corn. Raw (uncooked) corn is fabulous in this salad. It’s so fresh and crisp. If you are not convinced, you can substitute with boiled, sautéed, or grilled corn (like in our grilled avocado guacamole).

To remove corn kernels from the cob, use a corn kernel remover or stripper, or do what I do: hold the ear upright and carefully cut down with a sharp knife, letting the kernels fall away from the cob. Be sure to watch our video to see me do it.

Tip 2: Add extra flavor and crunch. In addition to corn, we include red bell pepper, which adds sweetness and color, sliced green onion, and fresh tarragon. We admittedly don’t cook with tarragon a whole lot, but it really makes this salad delicious! If you have any leftover tarragon, use it in our chicken salad.

Tip 3: Add crumbled cheese. This salad is loosely inspired by Mexican street corn salad, but instead of cotija cheese, we find feta works a bit better with the other flavors in this particular salad. I love crumbling the cheese into tiny bits so that every bite includes some feta (as opposed to keeping it in larger chunks like in Greek salad).

Tip 4: Don’t skip the sour cream. We only use 1 tablespoon of sour cream in the salad, but it helps the dressing adhere to the corn. You can leave it out for a dairy-free or vegan option, but I must admit, it genuinely enhances the salad’s flavor. If you don’t have sour cream, Greek yogurt or mayo are possible substitutes.

Tip 5: Let your salad sit. For the best flavor, we highly recommend allowing it to sit in the fridge for an hour or two before serving. This time allows the flavors to marinate, resulting in an even more delicious salad. It will also last a few days when stored in an airtight container in the fridge, making this a perfect summer make-ahead side dish!

Serving Suggestions

Enjoy this easy corn salad as a side or a fresh topping (like salsa with tortilla chips). It’s excellent added to tacos, burritos, and rice bowls. I especially love it with our roasted cauliflower tacos, ground turkey tacos, or shrimp tacos.

It also makes a perfect side dish for grilled meats and veggies. We love it next to grilled steak or roast chicken, and it is lovely paired with seafood like Cajun shrimp, seared scallops, and baked salmon, as well as this grilled swordfish with coriander and lime. I’m also a major fan of it with these pork burgers!

More Summer Salads

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I can’t get enough of this black bean and corn salad! Our recipe is simple with tomato, onion, and fresh lime. Serve it on the side or with chips like salsa.

This black bean and corn salad is not so much a recipe as a “throw everything we adore into a big bowl and stir” kind of thing. It’s also fantastic when you make it in advance, which means it’s perfect for meal prepping and gatherings.

It’s fresh, crisp, and a little smoky from smoked paprika, which takes this salad to a new level! For another favorite way to use corn, see this corn salad recipe with feta.

Key Ingredients

• Black Beans: I use canned black beans, but drain and rinse them before adding them to the bowl with the other salad ingredients. You can also cook dried black beans from scratch. Here’s our black beans recipe if you need it.
• Corn: I love raw corn in this salad (the same goes for this corn salad). I’m often asked if raw corn is okay to eat, and I’m here to say yes! Raw corn is super crisp, sweet, and crunchy, and it’s excellent in this recipe. You could also grill the corn until blistered and add it to this salad like I do for this grilled avocado guacamole. Rinsed canned or thawed frozen corn are good substitutes.
• Tomatoes: I love the pop of sweetness from fresh tomatoes. Use what you love. I look for a juicy, sweet tomato. The tomato releases juices as it sits with the other salad ingredients, making the dressing even more delicious.
• Onion, Garlic, and Jalapeño: Sweet or white onion is great here. I add a little garlic, and the jalapeño adds a bit of heat. If you are sensitive to spicy food, remove the seeds and white membrane from inside the pepper before chopping it (that’s where most of the heat is).
• Lime and Olive Oil: Fresh lime juice and olive oil combine with salt and pepper for our simple dressing. I love it!
• Smoked Paprika: Smoked paprika tastes smoky (as the name suggests) but isn’t spicy (unless you specifically use Hungarian or hot-smoked paprika). Chipotle powder is also excellent here but is spicy, so add to your taste.

Find the full recipe with measurements below.

How to Make Black Bean and Corn Salad

Tip 1: Prepare the corn. I love fresh corn for this salad. To use fresh corn, start by removing the husks and silky threads. Stand each cob upright on a cutting board and, holding it steady, slice downward with a sharp knife to remove the kernels.

Tip 2: Make the salad in a big bowl. This recipe keeps cleanup simple (hooray!). Once your corn is ready, add all the salad ingredients to a large bowl, toss to combine, and enjoy.

Serving Suggestions

This black bean corn salad has so many serving options. Try it alongside grilled chicken, juicy pork chops, Asian-marinated shrimp, or even scrambled eggs. You can also serve it like a salsa with homemade tortilla chips or as a topping for grilled bread for bruschetta.

We also love it tucked into these veggie burritos or piled on top of our shrimp tacos.

More Easy Salads

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This delicious Grilled Halibut Recipe with Basil Vinaigrette is one of my long-time favorite ways to cook fish on the grill. And if you love grilling fish but halibut is not in the budget, check the list in this post for other fish you could use for the recipe.

PIN the Grilled Halibut Recipe to try it later!

This Grilled Halibut Recipe (with Basil Vinaigrette) is perfect to make when it’s grilling season and you want to cook fish on the grill! Of course for many summers now I’ve been infatuated with Basil Vinaigrette, which I love drizzled over tomatoes or served over vegetables. This summery dressing with chopped fresh basil is amazing served with grilled fish or chicken! 

And this favorite grilled fish recipe that I’m reminding you about today is such a flavor-filled combination! Seriously, it’s worth making basil vinaigrette just so you can serve it over this tasty grilled fish. I first made this recipe before halibut had gotten so expensive, so see suggestions for another type of firm fish to use if halibut isn’t in the budget. And whatever type of fish you use, I hope you try the recipe soon!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What other fish can you use for this recipe?

Halibut is so expensive these days that you might need to use another type of fish, unless you’re splurging for a special occasion. The recipe would be great with any firm meaty fish such Mahi Mahi, Swordfish, Tuna, Cod, Shark, Snapper, and of course Salmon.

How can you keep Grilled Halibut from sticking on the grill?

• Be sure your grill grates are completely clean.
• Spray the grill grates well with a non-stick spray like Pam for Grilling (affiliate link) or rub with a paper towel dipped in a high smoke-point oil if you don’t have a non-stick grilling spray.
• Rub both sides of the fish well with olive oil (or another type of oil of your choice) before you season the fish.
• Preheat the grill to high, then immediately turn to medium-high when you put on the fish.
• Let fish cook 3 minutes without touching it, then lift the edge of a piece to see if you have nice grill marks and if the fish is ready to rotate.
• Rotate to cook 2-3 minutes going the other angle on the grill grates to make grill marks.
• Then carefully turn, using a Fish Spatula (affiliate link) will make that easier. Cook 3-4 minutes on second side, or until fish is firm.

Can you cook Grilled Halibut without an outdoor grill?

If you don’t have an outdoor grill (or it’s not grilling weather), halibut or other grilled fish this can be cooked on a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman Grill cooks both sides at once so grilling time will be a lot shorter!

How long will Basil Vinaigrette keep in the Fridge?

The Basil Vinaigrette dressing that’s so good on the Grilled Halibut will keep in the refrigerator for a week or a little longer.

How low in carbs is the Grilled Halibut Recipe?

This amazing recipe for cooking fish on the grill has only 1 net carb per serving with 95 grams of protein!

How to make the Grilled Halibut Recipe with Basil Vinaigrette:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Make the Basil Vinaigrette. (Or simply blend together 1 part chopped basil with 3 parts low-sugar vinaigrette dressing. Use any low-sugar vinaigrette if you don’t find the brands I mention.)
2. Blot away excess moisture on the fish and let it come to room temperature.
3. Spray clean grill grates with non-stick grill spray like Pam for Grilling (affiliate link) or rub with paper towel soaked with high smoke point oil.
4. Heat the grill to high.
5. Rub both sides of fish with olive oil and Szeged Fish Rub (affiliate link) or any fish rub you prefer.
6. When fish is room temperature, lay top-side down at an angle to the grill grates and immediately turn the temperature to medium-high. 
7. Cook about 3 minutes in this position without moving the fish, then check grill marks and make sure fish lifts easily.
8. Then rotate fish at the opposite angle and cook about 2-3 minutes more.
9. Carefully turn the fish over, with a Fish Spatula (affiliate link) if you have one, and cook 2-3 minutes on the other side.
10. Total cooking time will be 8-10 minutes, depending on the thickness of the fish and temperature of the grill.
11. Serve the Grilled Halibut hot, with basil vinaigrette spooned over.

Make it a Low-Carb Meal:

Grilled Halibut with Basil Vinaigrette would taste amazing with any of these low-carb side dishes:

More Recipes for Fish on the Grill:

You can use the category for Grilling Recipes to see lots more ideas for fish cooked on the grill.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Halibut served with Basil Vinaigrette is a great main course for low-carb and Keto diets, and for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more ideas for grilling. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite grilled halibut recipe was first posted in 2006, in the very early days of my blog! I’ve been making it ever since, and in 2013 the post was updated with better photos. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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My Paprika Chicken Recipe is an easy skillet meal that’s inspired by a famous Hungarian dish, and this is loaded with flavor! And I updated the recipe to make this tasty chicken dish with paprika and sour cream easier and even lower in carbs.

PIN the Paprika Chicken Recipe to try it later!

This favorite Paprika Chicken Recipe is an easy skillet meal that I’ve loved for years! And food blogs are a work in progress, and I love updating a favorite recipe with better photos so current readers will want to try it. Sometimes I like to improve the recipe as well. So for this updated recipe for Paprika Chicken I made a few changes. (You can see the very old original version here if you’d like.)

I updated the recipe for Paprika Chicken to make it easier to make to make and also slightly lower in carbs. This recipe is inspired by Chicken Paprikash, a traditional Hungarian dish that includes a roux made of flour and chicken fat or butter. My version doesn’t have flour, and if you like chicken, onions, red peppers, paprika, and sour cream, I bet you’ll enjoy the lower-carb version of Paprika Chicken!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this chicken with paprika an authentic Hungarian Recipe?

I’m not claiming this is an authentic Hungarian recipe! So if this isn’t the way your Hungarian grandmother used to make it, go ahead and make her version if you still have that recipe!

Can you use red peppers from a jar for Paprika Chicken?

For years I did make this Paprika Chicken recipe with roasted red pepper from a jar. But when I decided to update the recipe I tried it with fresh bell peppers, chopped in large pieces and cooked with the onions. Both versions were delicious, so make it the way you prefer.

Please use Hungarian Paprika for this chicken recipe!

I want to emphasize the importance of using real Hungarian paprika for this recipe! You can find it sold in nearly every U.S. grocery store, usually in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link). But any Hungarian paprika will be better than the American version from the grocery store. And real Hungarian Paprika is so flavorful that I bet you’ll want to use it regularly once you try it!

How low in carbs is this Paprika Chicken Recipe?

This delicious chicken skillet meal with Hungarian flavors only has 7 net carbs and 22 grams of protein per serving!

How to Make the Paprika Chicken Recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Simmer chicken broth (or homemade chicken stock) in a small pan until it’s reduced to 3/4 cup. 
2. Drain tomatoes into a colander in the sink. 
3. Cut onion and two red bell peppers into pieces.
4. Trim chicken breasts, and cut chicken into cubes about 1  square.
5. When ingredients are ready, toss chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.
6. Heat olive oil and cook chicken over medium-high heat until it’s well browned, about 5 minutes. Remove chicken to a plate.
7. Add more oil and brown onions. Then add the rest of the sweet paprika, hot paprika, and ground caraway seed (if using) and cook about 1 minute more.
8. Add red peppers and cook until they’re starting to get soft when you pierce with a fork, then add drained tomatoes and cook about 2 minutes more.
9. Add the reduced stock and cook 2-3 minutes.
10. Then add browned chicken pieces and any juice that’s on the plate, turn heat to LOW, and simmer about 2-3 minutes more or until the chicken is hot.
11. Turn off the heat and let the dish sit for a couple of minutes (to be sure it’s NOT TOO HOT or the sour cream will curdle).
12. When it’s cooled a little, remove a few tablespoons of liquid from the pan and  and gently stir into sour cream.
13. Then stir that mixture into the chicken and vegetables. (Blogger fail, I forgot to take a photo of that step so I had to use the old picture, which is why it’s a different pan.) 
14. Season with a little more salt and fresh-ground pepper if desired and serve immediately.
15. Paprika Chicken is traditionally served over rice or noodles, but I really enjoyed it served plain as a stew.

Make it a Low-Carb Meal:

I’d love this Paprika Chicken with one of these low-carb side dishes:

More Recipes using Hungarian Paprika:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s served as a stew without noodles, this recipe for Paprika Chicken is a great dish for Low-Carb and Keto diets and for all phases of the original South Beach Diet.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one! Use the Diet Type Index photo index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this recipe:
The Paprika Chicken Recipe was updated in 2022 with better photos and an improved easier version of the recipe It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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In This Post: Everything You Need For Chickpea Curry

Chickpea Curry Video

Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, it’s vegetarian, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.

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Chickpea Curry: Frequently Asked Questions

If You Like This, You Should Try:

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Broth: I always use 6 cups water + 2 tablespoons Better Than Bouillon chicken flavor base. It’s amazing. Highly recommend. If you’re not using this, you’ll probably need to add a bit more salt.

Pork Fat: This soup will have small beads of the pork fat distributed throughout the soup and/or pearling on top of the soup. That’s a good thing – it is a sign of both amazing flavor and a luscious mouthfeel. These will incorporate as it gently bubbles, and they will rise to the surface as it cools. To re-incorporate, just heat it back up again and give it a stir. 

Bacon: Hot take, but I don’t think it’s necessary which is why I didn’t include it. You get so much flavor already from the pork sausage. I have never eaten this and wished it had bacon in it.

Potato Peels vs. No Peels: If you want to save a bit of time, use baby potatoes and just cut them into quarters – you don’t have to peel them! It has a slightly different, more earthy taste (as potato peels do), but can confirm, it’s still delicious. 

White Wine: For weeks now, I’ve considered adding white wine to this recipe to deglaze the pan after the sausage, onion, and garlic; in my mind, it would add a nice layer of acidity to a very savory, rich broth. However, I have made this so many times and never had white wine in the house on any of the times, and I have loved every batch so much exactly as it is. Let me know if you try it with white wine in there!

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Can’t Stop Thinking About This Focaccia Grinder Sandwich

Remember the Trader Joe’s focaccia sandwich with the pesto mayo that got millions of views on the socials and that people have stopped me in the grocery store to talk about?!

I really thought it was my favorite sandwich of all time, until I made this one. BUCKLE UP, YOU GUYS. This focaccia grinder sandwich might be even better! When we filmed this video, we ate the entire sandwich right on the spot and couldn’t shut up about it for the rest of the afternoon.

The sandwich:

• Trader Joe’s roasted tomato focaccia, once again
• Pesto
• Salami and capicola
• Provolone cheese
• A tangy, shreddy, oregano-forward Italian salad
• Pepperoncini for a bite
• One last smear of mayo before you top it off!

I love this recipe for anytime, but especially for right now in the middle of the holiday abyss. Because what day is it? And what have I been doing for the last 3 days? And wait, actually friends are coming over in 30 minutes?

This is where this sandwich shines. It’s a quick dinner sandwich but also a party sandwich. One quick and cohesive prep (and by “prep” I just mean layering), and a satisfying slice into wedges, and you have a meal that’s ready to make everybody so happy.

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Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!

Howdy hey!

We are in the midst of Deep Winter and I have a load of Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño leftovers waiting for me in the fridge, brought to me by a weekend of relaxing. I think we’ve already talked about the beauty of a good Instant Pot or slow cooker meal in that it pretty much cooks itself, but in case it hasn’t been said enough: my ultimate favorite thing in life is when relaxing = flavorful, delicious, comforting, filling, warm dinner.

This soup is lots of things:

• creamy
• spicy
• full of veggies
• full of protein
• very filling
• queso-y cheesy
• only slightly trashy thanks to a little knob of cream cheese
• better as leftovers
• perfect for chip dippin’.

Some Tips For Making This Chili Awesome

• Skillet-roast the corn. With the jalapeño.
• Skillet-roast the peppers, too.
• If you don’t want to stand at a skillet – I GET IT! The whole point of this is easy-button cooking. In that case, roast the corn and peppers! Instructions for both are below, in the recipe. (The reason we aren’t adding them to the crockpot or Instant Pot is because they just kinda disappear. We want the good flavor and the non-disappearing.)
• The flavor just develops into something amazing the longer you let it hang out together in the crockpot or Instant Pot. What I’m saying is the leftovers will be amazing.
• Add or subtract whatever you want here. Like many-a-good crockpot or Instant Pot recipes, this is one where you can kind of do whatever you want. I mean, if you want it in there, just… throw it in there. You can follow the recipe and/or you can blaze your own trail.
• BLUE CORN TORTILLA CHIPS.

I love you, Mexican food. Or Tex-Mexican. Or Tex-Mex appliance cooking.

Only 27 days until spring. WE GOT THIS.

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Description

Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!

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1. Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure). 

2. Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and… well, roasty-looking.

3. When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, 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 1/2 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.

4. Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips. REPEAT!

Notes

If you’d rather cook your peppers and corn over a skillet: Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together.

• Prep Time: 15 mins
• Cook Time: 8 hours
• Category: Dinner
• Method: Instant Pot
• Cuisine: Tex Mex

Keywords: chicken chili, queso chicken chili, instant pot chicken chili, crockpot chicken chili

Other Yummy Chili Goodness

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One More Thing!

This recipe is part of our flavor-packed jalapeño recipes page. Check it out!

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