Chicken Taco Chili

Simplify dinner with this easy Chicken Taco Chili—just open a few cans, toss them in the slow cooker, and enjoy a hearty, flavorful meal!

Prep Time20

Cook Time5

Total Time5 20

Course: Dinner, Soup

Cuisine: American, Healthy

Keyword: Chicken Taco Chili

Servings: servings

Cost: $16.12

Equipment

Crock-Pot 6-quart (or Instant Pot)

Ingredients

2 (14.5-ounce) cans diced tomatoes don’t drain
1 (4-ounce) can diced green chiles see note 1
1 (16-ounce) can chili beans see note 2
1 (15.5-ounce) can kidney beans drained and rinsed
1 (15-ounce) can black beans drained and rinsed
1-1/2 cups frozen corn
1 pound boneless, skinless chicken thighs
1 cup chicken stock or broth
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1 (8-ounce) package cream cheese soft, see note 3
1 lime optional
Optional toppings for serving, see note 4

US - Metric

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 Crock-Pot. Briskly whisk in the softened cream cheese until fully melted and smooth.
Add shredded chicken back into the Crock-Pot. Stir and taste for seasoning. Optionally, add lime juice (start with 1 tablespoon, adding up to 2).
Ladle into bowls and add your favorite toppings (see note 4).

Video

Notes

Note 1: Use mild for less heat or medium/hot for more spice. Fire-roasted adds extra flavor! Don’t drain before adding.

Note 2: These canned beans come in a seasoned chili sauce, adding lots of flavor to the chili. If you can’t find them, use drained and rinsed pinto or ranch beans and add a bit more seasoning. Don’t drain or rinse before adding.

Note 3: Use full-fat cream cheese for the best texture. Lower-fat versions can curdle.

Note 4: This chili is amazing with toppings! My favorites are freshly shredded sharp Cheddar, sour cream, diced avocado, and tortilla chips or strips.

Storage: Store the chili in an airtight container in the fridge for 3–5 days after it cools. Reheat on low, stirring often, and add chicken broth if it gets too thick.

Nutrition