Serve this creamy chicken chili with homemade dinner rolls and a quick Italian salad.
Chicken Chili
A few months ago, I hosted a bridal shower for my sister, and we served soups, salads, had a caramel apple bar, and a few desserts (the mini fruit tarts were a huge hit!).
One of the soups was Chicken Chili, inspired by my familyโs favorite chicken enchilada chili from Zupasยฎ. It was a big successโthere wasnโt a drop left!
I made it again for my family, and everyone agrees itโs even better than the original. Itโs warm, creamy, and bursting with flavor, plus itโs incredibly easy to make!
Ingredients
- Red enchilada sauce: Adds flavor, thickness, and spice; pick your preferred heat level. I love using Old El Pasoโs mild sauce.
- Diced tomatoes: Fire-roasted tomatoes add extra flavor with no extra effort.
- Chili beans: These come with seasoning, making the chili more flavorful.
- Black beans: Rinse to remove extra starch and salt.
- Frozen corn: Use straight from the freezer, no prep needed.
- Chicken thighs or breasts: Thighs are extra tender and make the broth richer.
- Chicken stock or broth: Adds depth; choose a good-quality brand.
- Cream cheese: Softened for easy mixing, making the chili smooth and creamy.
- Seasonings: Adjust to taste; add more heat if you like!
Chicken Chili Toppings
While Chicken Chili is great on its own, toppings take it to the next level. Here are some ideas:
- Cheddar cheese: Freshly grate sharp cheese on top and let it melt into the chili.
- Sour cream: Light or fat-free works great, or substitute with plain Greek yogurt.
- Fresh lime juice: A few squeezes add brightness and enhance flavor.
- Chips: Crushed corn or tortilla chips add a nice crunch.
- Fresh cilantro: Adds freshness and a citrusy flavor. Donโt like cilantro? Use parsley!
- Avocado: Diced ripe avocado adds a nice creaminess.
How To Make Chicken Chili
- Prep: Add everything except cream cheese and toppings to the CrockPot.
- Cook: Cover and cook on high for 3-5 hours or low for 5-8 hours.
- Shred: Remove and shred the chicken, then set aside.
- Add cream cheese: Soften and whisk it into the CrockPot until smooth.
- Finish: Add the shredded chicken back, stir, and serve with toppings.
Quick Tip
Have leftover Chicken Chili? Try these ideas:
- Shepherdโs Pie: Use chili as the base and top with mashed potatoes.
- Baked Potatoes: Add chili, cheese, chives, and sour cream to a baked potato.
- Navajo Tacos: Top fry bread with chili, cheese, and sour cream.
What To Serve With Chicken Chili
- Cornbread: The classic pairing and easy to make or buy.
- Grilled cheese: Perfect for dipping into chili.
- Salad: A light garden salad adds freshness.
- Fruit: This winter fruit salad is a great option.
Storage
Leftover Chicken Chili
- Fridge: Store cooled chili in an airtight container for up to 5 days.
Reheat: Warm on the stove or in the microwave over low heat, stirring occasionally. Add a splash of broth if needed to thin it out. - Freeze: Freeze in a flat airtight bag for up to 3 months. Thaw in the fridge overnight.
More Popular Soup Recipes
- Crockpot Chiliย winner of dozens of chili cook-offs!
- Crockpot White Chicken Chiliย with fire-roasted green chiles
- Broccoli Cheddar Soupย with carrots and broccoli
- Taco Chili with ground beef
- Creamy Vegetable Soupย with potatoes and corn
Chicken Chili
This simple Chicken Chili is loaded with chicken, corn, and beansโthe perfect hearty meal for any day of the week!
Video
Equipment
- 6-quart Crock-Pot 6-quart, or Instant Pot
Ingredients
- 1 (10-ounce) can red enchilada sauce see note 1
- 1 (14.5-ounce) can diced tomatoes
- 1 (16-ounce) can chili beans see note 2
- 1 (15-ounce) can black beans drained and rinsed
- 1-1/2 cups frozen corn
- 1-1/2 pounds boneless, skinless chicken thighs or breasts, see note 3
- 1 cup chicken stock or broth
- 1 (8-ounce) package cream cheese softened
Seasonings
- 1/2 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1-1/2 tablespoons chili powder
- Toppings as desired see note 4
Instructionsย
- Add everything except the cream cheese and optional toppings to the Crock-Pot. Stir well; press chicken below liquid.
- Cover and cook on high for 3โ5 hours or low for 5โ8 hours, until the chicken easily shreds.
- Remove chicken, shred it with two forks, and set aside.
- Soften cream cheese in microwave for 1 minute, then add to Crock-Pot. Briskly whisk in the softened cream cheese until fully melted and smooth.
- Add shredded chicken back into the Crock-Pot. Stir and taste for seasoning. Optionally, add 1โ2 tablespoons lime juice.
- Ladle into bowls and add your favorite toppings.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Old El Pasoยฎ mild red enchilada sauce is my favorite.
Note 2: These beans come in seasoned chili sauce. If unavailable, use pinto or ranch beans and add more seasoning. Do not drain or rinse the chili beans before adding.
Note 3: Use 2โ3 large breasts or 6โ7 thighs. Thighs make the chicken extra tender and the chili base richer. Trim excess fat or gristle as needed. If using breasts, cut each into 3โ4 pieces.
Note 4: Add extra flavor with toppings like extra-sharp Cheddar cheese, sour cream, lime, avocado, and tortilla chips.
Storage: Store cooled chili in an airtight container in the fridge for up to 5 days. To reheat, warm it on the stove or in the microwave, stirring occasionally. Add a splash of broth if needed to thin it out. If freezing, transfer the cooled chili to a flat airtight bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 215kcal | Carbohydrates: 17g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 584mg | Potassium: 532mg | Fiber: 2g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelsea,
Thanks for the Chicken Chili recipe. However, I am an inexperienced cook. The recipe says: Add seasonings to taste. Chelsea, PLEASE tell me which seasonings and how much !!!! Please! Maybe you and some others would not need that info, but I do!
HELP
Jane
Hey Jane! Great question ๐ By that I mean any additional salt it *might* need. Salt is what really helps all the flavors pop. If it already tastes flavorful to you, no need to add anything else. If it tastes a little flat, add a small pinch of salt and taste again until it tastes just right. Hope that helps!
This is one of our favorites. I use hot Rotel and a can of drained fire roasted cornโฆmmmm so good. And always use chicken thighs. Every time I eat it I say it feels like a warm welcome home hug on my stomach.
Yay! Iโm so thrilled to hear this! Thanks Monica!
This is my favorite chili recipe!
Iโm so thrilled to hear this! Thanks so much Karin!
I won a chilli cooking contest at work with this recipe. I make it often. Thank you.
Yay! Iโm so happy to hear this! Thanks Justin!
This has always been an amazing recipe for my family! Do you have a measurement for how much each serving should be beyond just six servings?
Yay! Iโm so thrilled to hear this! I donโt have exact measurements for the servings, so sorry!
Can this be made without the cream chesse; so thereโs less fat.
Yes. You can make this chicken chili without the cream cheese for a lighter version. It will still be flavorful, just less creamy. If you want a thicker, creamier texture without the extra fat, blend a small portion of the broth and beans at the end, then stir it back into the pot.
Wow! Served this recipe to my family and it was a huge hit! It was very easy to assemble. What a perfect meal to serve on a cold and snowy day. I loved that fact that it was very flavorful without the heat. I will make this chili instead of my usual standby chili from now on. Thank You!
Yay! Iโm so thrilled to hear this chicken chili was such a hit! Thanks Gwyneth!
Can I use diced tomatoes with green chilis? I have always made exactly like the recipe says. I am curious how it will taste.
I think that should work great! Let me know how you like it! Thanks!
Excellent recipe I canโt wait to try! Question: I only have canned chicken and canned corn on hand. Can I use these two alternatives? If so, do I add at the end?