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 family’s favorite chicken enchilada chili from Zupas®. It was a big success—there wasn’t a drop left!
I made it again for my family, and everyone agrees it’s even better than the original. It’s warm, creamy, and bursting with flavor, plus it’s incredibly easy to make!
Ingredients
- Red enchilada sauce: Adds flavor, thickness, and spice; pick your preferred heat level. I love using Old El Paso’s 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. Don’t 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:
- Shepherd’s 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 Chili winner of dozens of chili cook-offs!
- Crockpot White Chicken Chili with fire-roasted green chiles
- Broccoli Cheddar Soup with carrots and broccoli
- Taco Chili with ground beef
- Creamy Vegetable Soup with potatoes and corn
Chicken Chili
This simple Chicken Chili is loaded with chicken, corn, and beans—the perfect hearty meal for any day of the week!
Equipment
- 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
Instructions
- 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 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 1–2 tablespoons lime juice.
- Ladle into bowls and add your favorite toppings.
Video
Recipe Notes
Note 1: Old El Paso® 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 2–3 large breasts or 6–7 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 3–4 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.
So delicious! I just made this for the first time and it was so good. My husband and I loved it! I pulled some pieces of chicken out of it for our toddler and she enjoyed it as well. Definitely a keeper!
I am so happy to hear you guys loved this Chicken Chili! Thanks so much for your comment Shannon! 🙂
Question I need to make this for a large crowd and would a large pot work just as good??
Yep! 🙂
This recipe was soooo easy and sooo yummy! I shared it with all my friends. I will definitely be making again. The chicken was so tender and didn’t dry out. My husband was obsessed with this- it’s our new favorite chili recipe!
I am seriously thrilled to hear this Emily! Thanks so much for your comment! 🙂
Is this gluten free? Making for someone
Yum
Thank you! 🙂
Too spicy. I keep looking over the recipe to make sure I did it right cuz there are so many positive reviews. Somehow my experience was so different than everyone else’s. But I followed it exactly except I did regular salt instead of seasoned salt. I did two cups (instead of one) of chicken broth as was given as an option in the recipe. It was way too spicy for me and my family of spicy-food-friendly husband and kids. My husband, who is always positive about my food no matter how it turns out, had to laugh and admit it was incredibly spicy. When made as written, even with 8 big dollops of sour cream for my son and me it was still strikingly spicy. I believe red enchilada sauce’s main ingredient is chili so I say skip the 1 1/2 T (yes, tablespoons, as written in the recipe) for next time. There’s prob plenty of chili in the enchilada sauce.
Bummer, sorry you didn’t love this. I’m wondering what brand of chili powder and enchilada sauce you used? If you do try this again I’d recommend McCormick chili powder and Old el paso mild red enchilada sauce — I would say it’s barely spicy (my little kids love it) using those 2 ingredients.
I made this last night and it was amazing!! I used pinto beans in chili sauce cause I wasn’t sure what kind to get. I think any of those bean options would be fine depending on your preference. The only thing I’d change for me personally is skipping the cream cheese to make it healthier and better for my stomach. I ended up with a stomach ache from too much dairy ???? so if you’re lactose intolerant (even slightly like me) I would skip the cream cheese!
I’m so glad you loved this! Thanks for the tip on the dairy and thanks for your comment! 🙂
Let me tell you, I’ve been making this for three years now. It’s a hit with everyone, all the time. I make it at home, I bring it to potlucks, made it for multiple house guests. This dish is so incredibly easy and delicious, words cannot do it justice. And it only gets better the second day, IF there is any left.
I’m so thrilled to hear that! Thank you Kim for your comment and review 🙂
Just wanted to say I randomly found this recipe from a google search and just placed 2nd out of 53 entries in a local chili cook off. It is simply scrumptious! Thanks for sharing it! ????
Wow!! Congrats Marie, that’s amazing!! Thanks so much for taking the time to comment and review 🙂
I transitioned this into an instant pot recipe. Cooked it for 18 minutes on high in the pressure cooker then added cream cheese and melted it in. I also skipped corn because I think it’s pointless (lol) and subbed with an onion and a pepper for extra veggies. It came out perfectly. I also used light cream cheese to save on fat and calories and it worked just fine. You have to be patient when it melts in.
Thanks so much for sharing how you changed this to a instant pot recipe April! 🙂