In Lehi, Utah, a family who loves cheesy chicken tortilla soup decided to turn their favorite into a game-day dip — and the result is irresistible. This Cheesy Chicken Tortilla Queso Dip is easy to make, irresistibly creamy, and perfect for sharing while watching the big game.
We use a jar of Salsa Con Queso from the chip aisle for a quick, flavorful base and combine it with softened cream cheese for a velvety texture. It’s important to use softened cream cheese and a hand mixer to avoid lumps and achieve a smooth dip. From there we fold in shredded cooked chicken, sweet corn, fire-roasted diced green chiles, and taco seasoning. A little chopped cilantro brightens the dip, though you can omit it if you’re not a fan.
This dip bakes until hot and bubbly and is best served with scoop-style tortilla chips for maximum scooping power. It’s a crowd-pleasing appetizer that comes together in under an hour and reheats nicely for leftovers.
What is Queso?
Queso is a melted cheese and chili pepper dip commonly served in Tex-Mex cuisine as an appetizer or side for tortilla chips.
Are Tortilla Chips Gluten Free?
Tortilla chips made from corn tortillas (yellow, white, or blue corn) are typically gluten free, since corn is naturally gluten-free. Always check packaging to confirm no cross-contamination or wheat-based ingredients.
Is Chicken Breast Healthy?
Chicken breast is a lean protein. A 3-ounce serving of cooked chicken breast provides about 25 grams of protein, roughly 140 calories, and about 3 grams of fat, making it a nutritious choice for many meals.
Cheesy Chicken Tortilla Queso Dip
Cheesy Chicken Tortilla Queso Dip
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 jar Salsa Con Queso
- 1 large chicken breast, cooked and shredded
- 1 1/2 cups frozen corn, defrosted
- 2–3 tablespoons fire-roasted diced green chiles
- 3 tablespoons taco seasoning
- 1 tablespoon chopped cilantro, plus more for garnish (optional)
- Scoop-style tortilla chips for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth.
- Add the jar of Salsa Con Queso and beat again until fully combined and smooth.
- Stir in the shredded chicken, defrosted corn, diced green chiles, taco seasoning, and chopped cilantro until evenly distributed.
- Pour the mixture into an 8×9-inch baking dish and spread into an even layer.
- Bake for 20 minutes or until the dip is hot and bubbly.
- Garnish with extra cilantro if desired and serve immediately with scoop-style tortilla chips.
Recipe Notes
Reheat leftovers in the microwave in 30-second intervals, stirring between each interval, until warm throughout.
Nutrition (approx.)
Calories: 329 kcal | Carbohydrates: 19 g | Protein: 18 g | Fat: 21 g
Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.
Bacon Ranch Corn Dip
The BEST Artichoke Dip
Queso Fundido (Chorizo Dip)
Refried Beans Dip