Chicken Taco Chili

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Simplify your dinner tonight with this delicious Chicken Taco Chili recipe! No chopping, no mess, just open some cans and let your slow cooker or pressure cooker do the rest. This chili is the perfect solution for busy nights, with a hearty combination of savory beans, tender chicken, and perfect seasoning blend. Whether you're looking for a quick weeknight dinner or a cozy meal for a lazy weekend, this recipe has you covered. So why stress about what to make for dinner? Make it easy on yourself and whip up this hearty chili!

Course Dinner, Main Course, Soup

Cuisine American, Healthy

Keyword Chicken Taco Chili

Prep Time 20 minutes

Cook Time 5 hours

Total Time 5 hours 20 minutes

Servings servings

Calories 309kcal

Author Chelsea

Cost $10.12

Equipment

6-quart slow cooker or pressure cooker

Ingredients

2 cans (14.5 oz each) fire-roasted diced tomatoes, undrained
1 can (4 oz) diced green chiles undrained (Note 1)
1 can (16 oz) chili beans, undrained (Note 2)
1 can (15 oz) kidney beans, drained & rinsed
1-1/2 cups frozen corn (or 1 can corn)
1 pound boneless skinless chicken thighs
1 can (15 oz) black beans, drained & rinsed
1 cup chicken stock/broth
1 tablespoon chili powder
1/4 teaspoon each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
1/2 teaspoon paprika
1-1/2 teaspoons ground cumin
Fine sea salt & pepper (1 tsp salt, 1/4 tsp pepper)
1 package (8 oz) full-fat, brick-style, cream cheese, softened (Note 3)
Optional add-ins: fresh lime, freshly grated sharp cheddar cheese, sour cream, guac/avocado, tortilla chips

US - Metric

Instructions

CROCKPOT: In a large slow cooker (6-quart Crockpot), add the undrained tomatoes, green chilies, chili beans, kidney beans, corn, and uncooked chicken breasts or thighs. (If using chicken breasts, cut each breast into 2-3 large pieces after removing the fat).
CROCKPOT CONT.: Pour in the chicken broth and seasonings and stir well.
COOK: Cover and cook on high for 3-5 hours (or until chicken shreds easily) or low for 5-8 hours (again, until chicken will shred easily). OR use a pressure cooker and cook on manual for 15 minutes with an immediate pressure release.
SHRED CHICKEN: Remove the chicken from the slow cooker and add to a medium-sized bowl. Add unwrapped cream cheese to a bowl and microwave to soften (microwave 30-45 seconds).
CREAM CHEESE: Back to the crockpot/pressure cooker, add in softened cream cheese. Stir well and then cover pot. Let it sit for now. Using 2 forks, shred the chicken into bite-sized pieces. Back to the crockpot/pressure cooker, use a large whisk to briskly whisk the cream cheese until fully melted and incorporated in the soup.
ADD CHICKEN: Add the shredded chicken back into the slow cooker. Stir through and then taste for any additional salt/pepper needed. I like to add the juice of a lime here, too!
SERVE: Ladle chili into bowls. Serve bowls topped with your favorite toppings. Our favorites are sour cream, freshly grated Cheddar cheese, diced avocado, a few lime wedges, and fresh cilantro as desired. I do think at the least, the cheese is a must-have topping! Enjoy!

Notes

Note 1: Diced Green Chiles: Grab mild if you're worried about heat. Medium or hot for a hotter chili. We love fire-roasted diced green chiles--more flavor for no extra effort!

Note 2: Chili Beans: Chili beans are a type of canned beans that come pre-cooked in a chili sauce. The sauce typically includes various seasonings and spices that add a nice savory flavor to the beans and loads of flavor to this chili. Can't find them? Use drained & rinsed pinto beans and you may want to add a bit more of all of the seasonings.

Note 3: Cream Cheese: Be sure to get full-fat; lower fat can curdle or break. Thoroughly soften the cream cheese before adding it to the slow cooker or it won't melt in nicely. Then, whisk it briskly into the chili for a smooth consistency. Add the chicken after the cream cheese has melted into the chili so you can briskly whisk without breaking apart the chicken.

Nutrition