Chicken Taco Chili is the easiest and most delicious dinner! No chopping, no mess—just open a few cans, toss everything into your slow cooker, and let it do the rest.
For more easy meals, check out my chicken chili or green chile enchilada chili.
Chicken Taco Chili
This creamy chicken taco chili is a huge hit with my family, especially my boys—they can’t get enough! They’ll eat it for dinner and then grab the leftovers as an after-school snack. Honestly, I get it—it really is that good!
One of the things I love most? It’s so easy. No chopping required! Just toss everything, including the uncooked chicken, into your CrockPot or Instant Pot and let it do the work. Simple and delicious!
Quick Tip
This chili is mild as is. For more heat, use medium/hot green chiles or add cayenne pepper—start with 1/4 teaspoon and adjust to taste!
Ingredients
Here’s what you’ll need to make this CrockPot Chicken Taco Chili:
- Fire-roasted tomatoes: Add a smoky, sweet flavor with no extra effort!
- Green chiles: Mild for less spice, medium or hot for more kick.
- Chili beans: These beans come pre-cooked in a chili sauce with spices like chili powder and cumin, adding extra flavor with no extra work for you.
- Kidney and black beans: Drain and rinse before adding.
- Corn: Use frozen or canned. Fire-roasted frozen corn is my favorite!
- Chicken thighs: Stay juicy and tender while cooking, and their higher fat content adds extra flavor to the chili.
- Chicken broth: Keeps everything moist and flavorful.
- Spices: Adjust to your heat preference.
- Cream cheese: Use full-fat for a creamy texture. Make sure it’s softened for easy mixing.
How to Make the Chicken Taco Chili
- Add Ingredients: Put tomatoes, chiles, beans, corn, and chicken in the slow cooker.
- Season: Add chicken broth and all spices. Stir.
- Cook: Cover and cook on high for 3-5 hours until chicken shreds easily.
- Shred Chicken: Remove chicken, shred, and set aside.
- Add Cream Cheese: Whisk in softened cream cheese until smooth.
- Combine: Add shredded chicken back in and stir.
- Serve: Ladle into bowls and top with your favorite toppings.
Chicken Taco Chili Toppings
- Tortilla Chips: Great for dipping or crumbling on top.
- Avocado: Fresh and ripe diced avocado adds a nice creaminess.
- Cheese: Sharp Cheddar is my go-to for extra cheesy deliciousness.
- Sour Cream: A little dollop for a cool, creamy finish.
- Cilantro: Fresh cilantro adds a nice, bright kick.
- Lime: A squeeze of lime brings a nice freshness and balancing acidity.
What To Serve With Chicken Taco Chili
- Cornbread: Classic side, easy to make or buy.
- Grilled Cheese: Perfect for dipping into the chili.
- Salad: A light garden salad balances the rich flavors.
- Fruit: A fresh fruit salad adds some sweetness.
- Baked Potatoes: Serve as is or load with chili for extra heartiness.
Storage
- Store: Let chili cool to room temperature then store in an airtight container in the fridge for 3-5 days.
- Reheat: Warm on low heat, stirring often. Add chicken broth if it thickens too much.
More Easy Soup Recipes
- Crockpot Chili winner of dozens of chili cook-offs
- Crockpot Quinoa Chili easy vegetarian meal
- Broccoli Cheddar Soup with carrots
- Sausage Potato Soup with Italian sausage
- Crockpot White Chicken Chili with white beans
Chicken Taco Chili
Simplify dinner with this easy Chicken Taco Chili—just open a few cans, toss them in the slow cooker, and enjoy a hearty, flavorful meal!
Equipment
- CrockPot 6-quart (or Instant Pot)
Ingredients
- 2 (14.5-ounce) cans diced tomatoes don't drain
- 1 (4-ounce) can diced green chiles see note 1
- 1 (16-ounce) can chili beans see note 2
- 1 (15.5-ounce) can kidney beans drained & rinsed
- 1 (15-ounce) can black beans drained & rinsed
- 1-1/2 cups frozen corn
- 1 pound boneless skinless chicken thighs
- 1 cup chicken stock or broth
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (8-ounce) package cream cheese soft, see note 3
- 1 lime optional
- Optional toppings for serving see note 4
Instructions
- Add everything except the cream cheese and optional toppings to the CrockPot. Stir well, press chicken below liquid.
- Cover and cook on high for 3-5 hours or low for 5-8 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 CrockPot. Briskly whisk in the softened cream cheese until fully melted and smooth.
- Add shredded chicken back into the CrockPot. Stir and taste for seasoning. Optionally, add lime juice (start with 1 tablespoon adding up to 2).
- Ladle into bowls and add your favorite toppings.
Video
Recipe Notes
Note 1: Use mild for less heat or medium/hot for more spice. Fire-roasted adds extra flavor! Don’t drain before adding.
Note 2: These canned beans come in a seasoned chili sauce, adding lots of flavor to the chili. If you can’t find them, use drained and rinsed pinto or ranch beans and add a bit more seasoning. Don’t drain or rinse before adding.
Note 3: Use full-fat for the best texture. Lower-fat versions can curdle.
Note 4: This chili is amazing with toppings! Our favorites are freshly grated sharp Cheddar, sour cream, diced avocado, and tortilla chips or strips.
Storage: Store the chili in an airtight container in the fridge for 3-5 days after it cools. Reheat on low, stirring often, and add chicken broth if it gets too thick.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 49g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 894mg | Potassium: 974mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1146IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s our favorite!! So delicious!!
Thanks Berta! 🙂
Has absolutely no beans
Have you ever made this in an instant pot? We love it! Just wondering if you have directions for an instant pot. Thank you.
I’ve made this recipe a few times now and we all love it!! I forgot to take chicken out of the freezer. Do you think I can make it with frozen chicken breasts?
Would you please convert this to a instant pot recipe please?
I will add that to my list! Thanks Brooke 🙂
This looks delicious. i like this choice, more receipes plz and picture
Browse through hundreds of recipes here: https://www.chelseasmessyapron.com/recipes/ enjoy!
This recipe is fantastic, substituted canned chili’s with fresh jalapeños, will be making often. Thanks Chelsea
Ahh I’m so happy to hear you enjoyed! Thanks Shawna! 🙂
This was amazjng!! Didn’t change a thing. Will definitely make this again and again.
Yay! So happy to hear that! 🙂 Thanks for the comment Kathy!
I don’t have cream cheese on hand but I have a cup of plain greek yogurt. Can I sub or would that not turn out?
Hi Kate,
Just wondering, did you try this with Greek yogurt? I’m curious if that will work. ?
Made this tonight and my husband said it was the best chili that he’s ever had!! I will be making this again, thanks for the wonderful recipe!
YAYYY!! Husband approved!:) I’m so glad you guys enjoyed!!