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.
Why is the sodium content so high? I want to make this recipe but I’m trying to avoid ingesting too much salt.
This looks delicious by the way!
You can reduce or omit the salt if desired!
I have made this soup three times in the last three weeks! It is SO amazing!!! Everyone has been so impressed with my new cooking skills (which is funny because this recipe is so easy!!) thank you Chelsea for your blog, I have made a few other things (like the homemade kid oatmeal clif bar which is my absolute favorite healthy treat now!) and I’m never disappointed with your recipes! Keep me coming!! You do such a great job!!!
You are so kind; thank you so much for the comment Megan! I really appreciate it 🙂
Question:
I’m making this for a chili potluck tomorrow. If I made the entirety of the recipe today, minus the cream cheese then added the cream cheese in right before the potluck tomorrow it should still taste fine right? I just don’t want to ruin it by adding in the cream cheese today, refrigerating tonight then rewarmingnit tomorrow?
What would you do???
That’s fine to add the cream cheese before serving it tomorrow, just make sure the chili is very warm and the cream cheese is super softened before adding it in. You might have to whisk it a little more vigorously, but it should be fine 🙂
I am very excited to try this out! My husband works night shift so wondering if keeping it on warm (with the cream cheese) for 7 hours would ruin it? Thanks so much!
Unfortunately no; I wouldn’t recommend keeping it on warm with the cream cheese or the chicken. The cream cheese will become curdled and the chicken likely unsafe to eat.
Wow, Such a quick response! Thank you, I just had a bowl with some jalepeno and it was absolutely AMAZING! I didn’t want to stop! Portioned it in the refrigerator due to your advice and can’t wait for hubby to come home and try it.
Thanks again and I’m certain this will be a repeat in our home!
So, so happy to hear that! Thanks Sara 🙂
Hi! The reciepe looks delicious – can’t wait to try it. Can you use frozen for instead? Would save me a trip to the grocery store 🙂
I meant frozen corn*
Yes 🙂 Enjoy!
I want to make this for a work party. Could I cook it on a Sunday, and then rewarm and serve on a Tuesday?
Absolutely 🙂 Enjoy!
I made it on the stove for dinner. It smells amazing. I can’t wait. Used 1/2 of the cream cheese and an extra can of diced tomatoes and beans! Yum
So happy you enjoyed this! Thanks for the comment 🙂
Hi Chelsea! I love this recipe & it’s become a fast household favorite for me! I was wondering if I could have your permission to show case the recipe/picture on my blog and give credit to you and link back to your website?
So happy to hear that! Thank you Natasha 🙂 As long as you don’t copy my recipe anywhere I don’t mind you using my photos and linking to my site 🙂 (It hurts my google rankings to have my recipe copied elsewhere. Thanks!)
I didn’t drain the corn, big deal?
No, not a big deal 🙂
I am wanting to make this for a ladies night out.Could I double the recipe?
It doubles great as long as you have a large crockpot (or 2). Enjoy 🙂
Hi – would the original recipe work in a small 3 Q crockpot?!
Hey Caitlin! What do you mean by the original recipe? This recipe hasn’t changed 🙂 How it’s written won’t fit in a 3 quart, but I imagine if you halved it, it could work.