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.
My family is obsessed with this recipe! We’ve made it 20 times and it never gets old. So easy and delicious. Thanks for sharing!
Yay! So thrilled to hear that! Thank you Jessica 🙂
Excellent! I didn’t have a can of enchilada sauce on hand, used all other ingredients and it’s the best new recipe I’ve tried recently. Shared with friends via Pinterest. Thank you.
I’m exited to make my first meal with slow cooker using this recipe! I’ll get my brand new crock pot today ☺️
I am so excited to hear this! I hope you love! 🙂
This was great! We made it in the Instant Pot using the “Chili” setting and it turned out really well. Both of our kids ate it, which is a rare occurrence in our house. We will definitely make this one again.
Thanks for the tip on the instant pot! I’m so happy it was a hit! Thanks Melissa! 🙂
I made this for dinner last night and it was fantastic! Everyone in my house liked it and my one year old had two servings of it. Thank you so much for a great recipe!
I’m so happy to hear! Thanks Kate! 🙂
Hi! This recipe was shared with me by a friend that loves it and makes it almost once a week for her family. Last year I got an Instant Pot and got rid of my slow cooker. Any recommendations for converting this from slow cooker to Instant Pot?
Thanks!
Hi, thanks so much for this recipe! It’s a big hit at my house and I’ve been making it for years. These days I need to track my protein and fiber so I’m wondering how much of the soup the nutritional info is for? 1 cup maybe?
Your help would be super appreciated! Thank you 🙂
Delicious soup! So easy and super tasty!
So happy to hear! Thanks Kelsey! 🙂
This was so delicious! My family loved it. So easy and I didn’t need to add any add’l seasonings after it was done. I wasn’t sure about the cream cheese but it made it a little thicker. I will definitely make this again!
Yay! I am so happy you guys loved this Chicken Chili! Thanks so much Mandy! 🙂
I’m excited to give this a try! I’m curious, do you think you could make this in an instant pot/pressure cooker?
Hope you love it! 🙂 Yes I think it would work great in a pressure cooker