easy smoky chili con queso
Temps drop below 60? Time for some chili!
Ingredients
- 1 medium yellow onion, diced
- 1 poblano pepper, diced
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1 can tomato paste
- 1 jar salsa (about 16 oz)
- 1 cup vegetable broth (or water)
- 3 cans pinto beans, drained
- 4 oz cream cheese, softened and cubed
- 1 cup sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- green onions, cilantro, Greek yogurt, avocado, and more cheese, for topping
Instructions
- Heat 2 tablespoons olive oil in a Dutch oven or large soup pot. Saute the onion and poblano peppers until soft and fragrant, about 4-5 minutes. Stir in the garlic, oregano, smoked paprika, chipotle chili powder, and cumin. Toast for 60 to 90 seconds until fragrant. Swirl in the tomato paste.
- Pour in the salsa, vegetable broth, and beans. Bring to a gentle simmer and cook at least 10 minutes. This can go for longer! Maintain a medium-low heat, stirring occasionally.
- Stir in the cream cheese and shredded cheeses incrementally until melted. Taste and adjust salt and pepper as desired.
- Divide into bowls or soup crocks. Top with extra cheese, avocado, yogurt/sour cream, green onions, and cilantro, as desired.