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.
Hello , I made this incredible chili and omg it was delicious , could you please tell me about how many calories is it ?
I’m so happy you’ve enjoyed it Marie! 🙂 There are 425 calories per serving; I just added a nutrition label below the printable recipe 🙂
I’ve made this recipe twice in under two weeks. Seriously so good! With a house full of boys, it’s great to find quick and easy recipe that taste phenomenal like this one. I just shared it with all my friends. 🙂
So happy this has been a hit!! Thanks for the comment Sarah and thanks for sharing it with your friends 🙂
This was absolutely delicious!! My family loved it and my daughter thought it was better than Cafe Zupas.
What a compliment!! So excited to hear that 🙂 Thanks for the comment Dawn
I was just wondering how this is not too hot with 1.5 TBSP chili powder? I am Australia and our chili powder is 100% ground chillies and this much would make it very very hot (I love hot food). Maybe you mean chili seasoning mix?
Hmm we must have different chili powder; it’s a blend of spices and chili peppers (https://www.walmart.com/ip/10308078?wmlspartner=wlpa&adid=22222222227009852023&wl0=&wl1=g&wl2=c&wl3=40890264032&wl4=aud-273067695102:pla-78820521272&wl5=9029705&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=10308078&wl13=&veh=sem#about-item) So if you can get that, it won’t be too hot! 🙂
I made this over the weekend and it was a hit! Soo easy to throw together, let it cook and enjoy- it was DELISH thank you!
5 stars for sure!!
So happy you enjoyed this! Thank you for the comment Christy 🙂
Hi!! How could I make this on stovetop?! 🙂
I’m curious about this too!!!
For a quick stovetop method, add everything except the cream cheese & chicken into a large stockpot, add in pre-cooked and shredded rotisserie chicken or other chicken you’ve previously cooked. Once the soup is hot, melt the cream cheese in the microwave and then briskly whisk into the soup until well combined. Heat through and enjoy with the toppings 🙂
Remarkable! So yummy – it’s been “cold” (44F) in south Texas, so I needed chili in my crockpot immediately. This was a good choice and I can’t wait to serve it to my honey tonight! Thanks!
Haha! I wish our cold temps were similar to Texas 🙂 I am thrilled you like this chili Andrea! 🙂
Made this today and it was wonderful! I took some of the hot liquid out and added the cream cheese then wisked it until smooth and added it back in. Worked like a charm. Will definitely make this again.
Oh that is genius!! Thank you so much for sharing Pam 🙂
I’m a vegetarian, will it work to make this without the chicken?
Sure; you may want to add in an extra can or 2 of beans though (I’d recommend more chili beans!)
This looks really good. Thinking of trying it minus the meat.