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A guaranteed crowd pleaser, this creamy, indulgent chili con queso is made with a secret healthy ingredient: bone broth. Gluten-free, ready in 20 minutes.
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Tex-Mex Chili Con Queso

A guaranteed crowd pleaser, this creamy, indulgent chili con queso is made with a secret healthy ingredient: bone broth. Gluten-free, ready in 20 minutes.

Course sauce
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Sharon Chen

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic minced
  • 1 jalapeño finely chopped (You can use canned diced jalapeño peppers or green chiles if you prefer; just add them with the tomatoes.)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 cup Kettle & Fire Chicken Bone Broth
  • 8 American cheese singles cut up
  • 1 cup diced tomatoes
  • Fresh cilantro for garnishing (optional)

Instructions

  1. In a cast-iron skillet or a medium saucepan, heat the oil over medium heat and sauté the onion, garlic, and jalapeño (if using fresh) with cumin, salt, and cornstarch for 2 to 3 minutes, until the onion is translucent.

  2. Add the broth and cook for 3 to 4 minutes. Stir constantly, allowing the sauce to thicken.

  3. Add the cheese and tomatoes. Carefully simmer the queso over low heat for 3 to 5 minutes. Stir and adjust its thickness to suit your taste by adding more broth or cheese.

  4. Serve hot with tortilla chips.

Recipe Notes

Notes

  • Other cheese alternatives: pepper jack cheese, sharp cheddar cheese.
  • If using canned jalapeño peppers, add them with the cheese and tomatoes at step 3. Start with 1 tablespoon and adjust the taste by adding more if desired.