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.
Stumbled across this recipe last weekend and have been thinking about it ever since. Finally made it today, and both my husband and I loved it. Thanks for sharing, and I look forward to searching your site for additional recipes.
I’m so happy to hear you both loved it! Thanks for the comment Stacy!
Do you think I could leave out the cream cheese and the soup would still turn out ok?
It will definitely be more bland without the cream cheese (it’s pretty important ingredient in this soup!), but it will work out.
I don’t put in the cream cheese and its always good .. sometimes I will add a little cheese on top to have that extra to it but I don’t need the extra calories either ..
I love this recipe either way … for company I add the cream cheese …
So happy to hear you’ve been enjoying this chili! Thanks for the comment! 🙂
I just found this recipe and am definitely going to be making it soon! I’m happy to find your blog as well.
So happy to hear you enjoyed it 🙂 I’m glad you stumbled upon my site as well! Thanks Chandra!
I’m going to be making this for dinner tomorrow and was wondering if I used chicken tenders instead of the breasts would it still turn out?
That should work out fine! 🙂 Enjoy!
Thank you for the recipe! This turned out amazing! I served it over spicy spanish rice and the whole family loved it!!!
So happy to hear this was enjoyed! And the Spanish rice sounds delicious! 🙂 Thanks for the comment Joana!
What type for chili beans do you use? Pinto, black, kidney, etc.?
I use the actual chili beans in chili sauce at the grocery store 🙂 They are called “chili beans” in mild/medium/hot chili sauce.
I made this for our church group last night and it was a hit. The only change I would make is that 2 cups of chicken broth (stock) is just too much. I would at least 1/2 that amount. The taste was great though.
I am so glad this was a hit and the taste was enjoyed! 🙂 And reducing the stock or broth to personal preference will be great too 🙂 Thanks for the comment Amy!
To thicken a recipe I have found that either instant potato flakes are easier (because the thickening happens more quickly than corn starch, and , unless you use flavored potato flakes, they do not change the flavor of the dish. I often DO use variously flavored potato flakes to add specific flavors like sour cream and onion, four cheese, or “loaded baked potato”. They are faster and more consistent thickeners so I feel I have more control.
Thanks for your tips! 🙂
LOVE this recipe!!! It is soooo delicious and EASY! I will definitely be making this often! Thank you!!
SO happy to hear that! 🙂 Thanks for the comment Megan!
Oh! This looks GREAT!! I’m planning on feeding a crowd. Could I double this recipe in the Crockpot? Thanks in advance!
Thank you Kayla! What size crockpot do you have? I don’t think it would fit in a 6 quart or lower if you doubled it…
I ran across this recipe while trying to find a recipe with what I had on hand. And I have to admit I had my doubts because of the enchilada sauce, i’m not a fan. But the cream cheese complimented this and really brought it together! Delicious!!!! My whole family of 7 LOVED it, myself included. Everyone talked about how good it was between bites! Wish i knew how to make this with beef too! This will absolutely become a new dish in my home! Thank you for sharing!!
Wow I’m so thrilled to hear this was a hit even though you don’t love enchilada sauce! I’m so happy to hear the whole family loved it. Thanks for the comment Sonya! 🙂