Chicken Taco Chili

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Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice! via chelseasmessyapron.com

Simplify dinner tonight with this incredible Chicken Taco Chili recipe! No chopping, no mess, just open some cans and let your slow cooker do the rest.

Try some of our other favorite “dump and go” slow cooker recipes like this creamy chicken chili or this green chile enchilada chili.

Overhead image of the chicken taco chili

Chicken Taco Chili

Looking for a dinner option that is both easy and delicious? Say hello to Chicken Taco Chili! This recipe is perfect for those busy weeknights or lazy weekends when you want to enjoy a comforting meal without all the fuss. The combination of juicy chicken, flavorful beans, and just the right amount of spices make for a chili that is sure to satisfy.

And the best part? No chopping required! Simply dump the ingredients in your slow cooker or instant pot and let the magic happen. That’s right–even the chicken goes in uncooked!

QUICK TIP

Spice Levels

This Chicken Taco Chili as written is mild in spice, thanks to the combination of cream cheese, sour cream, and cheddar cheese. To make it spicier, use medium or hot diced green chiles, or add some ground cayenne pepper to taste. Start with 1/4 teaspoon and gradually increase the amount for the desired spiciness.

Process shots-- images of the all the ingredients being dumped into the crockpot

How to Make the Perfect Chicken Taco Chili

  1. Use fire-roasted crushed tomatoes: For maximum flavor, look for high-quality fire-roasted tomatoes such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®. These tomatoes are charred over an open flame before being canned, which brings out their natural sweetness and imparts a smoky flavor.
  2. Choose boneless, skinless chicken thighs: Because thighs have a higher fat content, they are more forgiving during slow cooking. The resultant meat is juicier, more tender, and easier to shred than chicken breasts.
  3. Soften the cream cheese before adding it: Make sure to thoroughly soften the cream cheese before adding it to the slow cooker. Then, whisk it briskly into the chili for a smooth consistency. Add the chicken after the cream cheese has melted into the chili to prevent chicken stringiness.
  4. Don’t skimp on spices and seasonings: The seasonings add depth and complexity to the chili. Keep in mind that the cream cheese and toppings like sour cream and cheddar cheese will make the chili milder in flavor.

QUICK TIP

What Are 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, such as chili powder, garlic, onion, and cumin, that add a nice savory flavor to the beans and loads of flavor to this Chicken Taco Chili. More flavor and no extra effort on your end! If you can’t find chili beans, look for ranch beans. They’re quite similar.

Process shots of chicken taco chili-- images of the chicken being shredded and added back into the crockpot and then cream cheese being added in

STORAGE

What To Do With Leftovers!

  1. Cool the chili completely. Allow the chili to cool to room temperature before storing it.
  2. Transfer the chili to an airtight container. Use a large, sturdy container with a tight-fitting lid.
  3. Store the chili in the refrigerator. It will keep for about 3-5 days.
  4. Reheat leftovers on the stovetop over low heat, stirring frequently. Boiling the chili may cause the ingredients to separate. You may need to add a splash of chicken broth to thin the chili if it has thickened too much while being stored. 

I wouldn’t advise freezing this recipe. Chilis/Soups with a high dairy content tend not to freeze well–they are prone to separation or curdling. Here are some fun ways to use the leftovers:

  1. Chili burrito bowls: Serve the leftover chili over rice or quinoa and top with cheese, avocado, sour cream, and salsa.
  2. Chili dogs: Put a hotdog in a bun and top with chili, cheese, and your favorite toppings.
  3. Stuffed bell peppers: Cut the top off of bell peppers and remove the seeds. Fill the bell peppers with chili and bake until tender.
  4. Chili fries: Top your favorite fries with chili and cheese for a classic twist on chili cheese fries.
  5. Chili loaded baked potatoes: Top a baked potato with chili, cheese, sour cream, and chives.

Overhead image of the dish freshly cooked in the crockpot

Chicken Taco Chili Toppings

  1. Tortilla Chips – Serve this chili with a big bowl of tortilla chips on the side for dipping and crunching. Or crumble some on top!
  2. Avocado – Top your bowl of chili with a fresh and ripe diced avocado for a creamy and healthy addition.
  3. Cheese – Shredded sharp Cheddar is our favorite cheese to add on top of this chili.
  4. Sour cream – A dollop of sour cream on top of your chili will add a cool and creamy touch.
  5. Cilantro – A sprinkle of fresh cilantro gives the chili a bright and herbaceous note.
  6. Fresh lime – This brings a welcome fresh acidity to the chili.

Up close overhead image of the chicken taco chili ready to be enjoyed

What To Serve On The Side

There are many delicious options for serving with Chicken Taco Chili. Here are some ideas:

  • Cornbread: This Cornbread Recipe (or Cornbread Muffins) makes a classic accompaniment to chili, and it’s easy to make from scratch or buy pre-made.
  • Grilled cheese sandwichesGrilled Cheese sandwiches are a comforting and tasty option for dipping into your chili.
  • Salad: A simple Garden Salad with a light Vinaigrette dressing is a refreshing complement to the rich, hearty flavors of chili.
  • Fruit: A quick Winter Fruit Salad adds vibrancy and freshness to the meal.
  • Roasted vegetablesRoasted Vegetables, like bell peppers, onions, or zucchini, are a healthy and flavorful side dish to serve with chili.
  • Baked potatoes: Baked Potatoes make for a filling side dish that can be served as is or topped with a big scoop of this chili.

More easy soups/chilis:

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Chicken Taco Chili

4.97 from 33 votes
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 the 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!
Print Recipe

Chicken Taco Chili

4.97 from 33 votes
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 the 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 8 servings
Chelsea Lords
Calories 422kcal
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
  • 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
  • ¼ teaspoon each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
  • ½ teaspoon paprika
  • 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

Instructions

  • CROCKPOT: In a large slow cooker (6-quart size), add the undrained tomatoes, green chilies, chili beans, kidney beans, corn, black beans, 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; 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 place in a medium-sized bowl. Add unwrapped cream cheese to a bowl and microwave to soften (microwave 30-45 seconds).
  • CREAM CHEESE: Back to the slow cooker/pressure cooker: add in softened cream cheese. Stir well, cover pot, and let it stand. 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!

Recipe Notes

Note 1: Diced green chiles: Use mild if you prefer less heat. Go with medium or hot for a spicier 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 and rinsed pinto beans or ranch beans. You may want to add a bit more of all of the seasonings.
Note 3: Cream cheese: Be sure to get the full-fat version; 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 Facts

Serving: 1serving | Calories: 422kcal | Carbohydrates: 49g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 894mg | Potassium: 974mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1146IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 6mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




81 Comments

  1. This is totally my kind of meal and I especially love that it’s creamy! Gorgeous photos, seriously. It was so fun meeting you in person but I wish we had had more time to chat. Hope to bump into you again sometime soon!

  2. Currently in the crockpot for dinner…. super fast to put together. I opted to use fajita sliced chicken breast so I didn’t have to shred later.

  3. this is currently in my crockpot as well 🙂 i had to sub in a couple of ingredients, for example i didn’t have the diced tomatoes and green peppers so i poured in equal parts of my favorite corn salsa! ill let you know how it goes but it already smells delicious

      1. 5 stars
        Chelsea I can’t even tell you how amazing the soup was and how well it went over with my family. I’m going to be making this on Thanksgiving! And just a funny sidenote I originally found this recipe on Pinterest but never pinned it. I’ve been searching and searching to find it again — even made a similar recipe i found because I missed this one so much but it just wasn’t the same! finally sat down today determined to find this recipe again and I did. So happy! Will be having this for dinner again tonight. and for the record subbing tomatoes and peppers for corn salsa was a great idea 😉

        1. I’m so thrilled to hear that Amanda! 🙂 And happy to hear you were able to finally find this recipe again!! I need to try the corn salsa next time 🙂

    1. You could use ro-tel, but there are actual diced tomatoes called “chili ready tomatoes” which is what I buy 🙂

  4. 5 stars
    This. Recipe. Is. Amazing. I’ve tried several different types of taco chili and this one takes the cake! My husband can’t get enough of it. I will say that I added an entire packet of taco seasoning in addition to the spices mentioned in the recipe, plus another can of corn. My family LOVES spice, so that’s why. Other than that, I wouldn’t change one thing. I can’t wait to make it again! Thanks for this!

  5. 4 stars
    Great recipe. I added nearly double the spice, used four large chicken breasts (2lbs), and mixed half a small can of tomato paste into the pot. I thickened mine up with a little corn starch slurry the last thirty minutes and served it over rice!

    1. 5 stars
      I have been cooking this recipe for years, it has a very good flavor with all the spices and tomatoes, but I always need to tick the sauce with some flour to get the right tackiness. Great recipe! making it again for halloween . 🙂

  6. Just wondered if I could leave out the cream cheese? My family doesn’t like creamy type sauces. Or would it change the recipe taste too much? Would I need to add something to the recipe if I don’t use the cream cheese? Thanks! I really want to try this!

  7. What do you mean by “chili beans”? Do you mean a can of chili that has beans in it? Or like a can of pinto or kidney beans? I’m confused. . . .

  8. 5 stars
    This is my second time making this chilli in less then a month! It is a huge hit in my home
    And I will continue making it often! Thank you for the wonderful recipe 🙂

    1. I’ve never tried freezing this chili, so I can’t say for sure, but I think if you do try freezing it, I would freeze it without the cream cheese addition.

      1. 5 stars
        Ah crap, too late haha. I’ll still freeze some, it just might thaw a bit weird with the cream cheese. Awesome recipe by the way! 🙂

  9. 5 stars
    I added 2 tbsp cornstarch to the chicken broth so it would thicken up, and doubled the seasoning (so quadrupled since I doubled the recipe) used ground chicken cuz it’s what I had on hand. Wicked!!!

  10. 5 stars
    I used a rotisserie chicken and this came together in about a half an hour on the stovetop! We LOVED it. Definitely a keeper.

  11. 5 stars
    This was very easily adaptable to make in the Instant Pot. I’ll be making this often; so delicious! Thanks for sharing!!

      1. Interested in how to make it in the instant pot. I just got one and haven’t used it yet but this recipe came to mind. Made it 3-4 times already. Love it! Any tips on pressure cook time??

  12. 5 stars
    Thank you so much, Chelsea! This was actually the first chili recipe I’ve ever made. The recipe was super easy to make and very delicious! It won the chili cook off tonight!!!! Everyone loved the flavor of the cream cheese. The avocados added quite the special touch as well. Thank you so much again! I highly recommend this recipe!!!

  13. What is the serving size for this? The nutritional facts just says 8 servings and I am having to be very strict with my current diet plan and would love to try this. Thank you.

    1. Hey Savannah! So the serving size is the whole of this chili divided into 8 equal parts (each of those parts is one serving). Enjoy 🙂

  14. Are you supposed to use a whole packet of taco seasoning? I don’t see taco seasoning listed in the ingredients anywhere, so unsure of the amount to use.

  15. 5 stars
    Made this tonight and my husband said it was the best chili that he’s ever had!! I will be making this again, thanks for the wonderful recipe!

  16. I don’t have cream cheese on hand but I have a cup of plain greek yogurt. Can I sub or would that not turn out?

  17. 5 stars
    This recipe is fantastic, substituted canned chili’s with fresh jalapeños, will be making often. Thanks Chelsea

  18. I’ve made this recipe a few times now and we all love it!! I forgot to take chicken out of the freezer. Do you think I can make it with frozen chicken breasts?

  19. Have you ever made this in an instant pot? We love it! Just wondering if you have directions for an instant pot. Thank you.

  20. 5 stars
    I have made this chili recipes many times and it’s always delicious and easy to prepare. Great 👍 recipe!

  21. 5 stars
    What can I say, AMAZING!! At first I was not sure how the cream cheese would be in this Taco chili, ABSOLUTELY LOVE it!! Adding the lime, genius. I am so happy you share this and many other recipes. Sending a heartfelt Thank YOU.

    1. Hey Karen, this Taco Chili freezes great! I usually just dump the leftovers in a gallon size bag and freeze! 🙂

  22. 5 stars
    This recipe was delicious. My husband hesitated a little when I showed him the recipe but he loved it and so did I . Thank you for sharing with everyone.

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