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Chili Con Queso Chowder

This is the appetizer you'll want to serve when the in-laws are over. Whether this is the first time they're coming over for dinner or the thirtieth, Chili Con Queso Chowder is a sure-fire way to wow them. Sauté the onion, peppers and chicken (if uncooked) before adding to a large soup pot with diced red bell pepper, diced tomato, creamed corn, corn, black beans, chicken broth, Smith's Milk and Smith's Chili Con Queso Dip. Heat just to the boiling point, but remember to stir so that ingredients do not stick to the bottom of the pot. Chili Con Queso Chowder can be served immediately, refrigerated or frozen to heat at your convenience. It's best garnished with broken tortilla chips, shredded cheese, black olives and avocado. Chili Con Queso Chowder is that perfect soup to serve with any home cooked meal and is guaranteed to make your in-laws fall in love with you all over again.

How to Make


  • 2 chicken breast halves without skin, cooked and shredded (about 2 cups)
  • 1/2 cup onion, chopped
  • 1/2 cup diced red bell pepper (or mixture of red and green)
  • 1 (12-oz to 14-oz) can diced tomatoes, undrained
  • 1 (12-oz to 14-oz) can creamed corn
  • 2 (12-oz to 14-oz) can corn, drained (or about 2 cups frozen corn)
  • 1 (12-oz to 14-oz) can black beans, drained
  • 1 cup chicken broth
  • 1 cup Smith's milk
  • 1 container Smith's chili con queso dip
  • cilantro and pepper to taste (optional).


  • Broken tortilla chips
  • shredded cheese
  • black olives
  • avocado


  1. Sauté chopped onion and peppers in a large soup pot along with the chicken breasts (if not already cooked).
  2. Add the remaining ingredients and heat just to the boiling point, stirring occasionally to prevent ingredients from sticking to the bottom of the pan.
  3. At this point, the chowder can be refrigerated or frozen to heat and serve at your convenience.


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