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.
I never leave comments about recipes I try from Pinterest, mainly because they turn out O.K. And aren’t really noteworthy. This recipe, however, is hands-down one of the best things I have ever eaten. My boyfriend ate three bowls and said “this stuff should win an award!”. Thank you for posting this super easy super delicious recipe.
Oh you made my day! I’m so happy to hear that 🙂 Thanks for the comment!
Can you use green enchilada sauce instead of red ?
I’d recommend this recipe instead: https://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/
This recipe is a 10/10. I also added a whole chopped red capsicum, used plain red kidney beans & half a small tin of tomato paste, half a large can of corn. 1/4 teaspoon of Mexican chilli NOT cayenne pepper. Used 3 chicken breasts & there was a lot, would use 2 breasts next time. I left out the cream cheese & served it on the side.
So happy to hear you enjoyed this recipe Grazia! 🙂
Made this for my family today. Absolutely delicious! Forgot to buy lime but followed all other suggestions. Thanks it was a hit!
I’m so happy this was a hit with you family! Thanks for the comment Gaby 🙂
Just wanted to thank you for this recipe. Tried it last weekend to rave reviews. Made a couple of changes–reduced the chicken stock to 1 1/2 cups, added two chopped fresh jalapenos and used boneless skinless chicken thighs (my husband prefers dark meat) instead of chicken breasts. Delicious!
Thank you so much for taking the time to comment! I’m so happy this soup has been a hit 🙂
Hi Chelsea,
This is my first time at your site, which I discovered on Pinterest, looking for a crockpot chicken enchilada recipe.
I have not made this recipe yet but I just wanted to thank you for posting nutritional information! So many bloggers do not, and I really appreciate it as my daughter and I both need to watch fat, carbs, sugars, etc.
I plan to make this with turkey thighs (we are not fans of white meat poultry) and to substitute seasoned salt with Goya Adobo seasoning (garlic, oregano, salt, black pepper). I’m sure it will be delicious.
Thanks, and I look forward to visiting your site often in future.
You are so kind to take the time to thank me; I appreciate it! I hope you love whatever you try Susan!
I entered this into my workplace chili cook off. Won second place at my dealership. I then competed in a second cook off with the top winners from another dealership. Won first place!
YAY!!! I seriously LOVE hearing that! So thrilled you won with this recipe and thanks for letting me know 🙂
Is fat free cream cheese ok?
I wouldn’t recommend it, but a few have used it and said it was fine. 🙂 The consistency of the soup may be off.
This was DELICIOUS!!! Thank you!
You’re welcome! 🙂 Glad it was a hit!
I have made this several times already, and last time I had forgotten where I had got this recipe from, so after researching the web, I made sure to print it out. It’s a keeper! It’s really yummy with decent ingredients and my family loves it. I made it for a teachers’ dinner at my kids’ school and it was also a hit. LOVE that it is so easy to just throw all the things in the crockpot and none of them are weird ingredients or things you have to prep even before the crockpot. 🙂
I’m so happy you found the recipe again! And thrilled it’s been a hit! Thank you so much for the comment and review 🙂