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

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

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

If you are looking for an EASY dinner tonight that is extremely delicious; this is your recipe. I’m talking a complete dump it and forget it meal that does not require a single cutting board to be used!

Just a ton of beans, some chicken, and some good spice! That is seriously it. And then you go about your day without the stress of “what will I make for dinner tonight?” because you’ve got something awesome in the works! 
Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice! Recipe via chelseasmessyapron.com

This soup is based off of my two reader favorites — this creamy chicken chili AND this creamy green chile enchilada chili. Tacos definitely needed to be added into the mix.

My favorite taco seasoning with a ton of beans and chicken makes for a delicious chicken chili and then it’s all about the toppings. Whatever you like adding to tacos throw on this soup and it will be incredible. Cheddar cheese, fresh lime, cilantro, guac/avocado, and even some tortilla chips. Enjoy!

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

 

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Crockpot Creamy Taco Chicken Chili

4.95 from 20 votes
Print Recipe

Crockpot Creamy Taco Chicken Chili

4.95 from 20 votes
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Author Chelsea

Ingredients

  • 1 pound boneless skinless chicken breasts or thighs
  • 1 can (8 ounces) tomato sauce
  • 2 cans (14.5 ounces EACH) chili-ready diced tomatoes
  • 1 can (4 ounces) diced and fire-roasted green chili peppers
  • 1 can (16 ounces) chili beans
  • 1 can (15 ounces) kidney beans
  • 1 can (15 ounces) corn
  • 1 can (15 ounces) black beans
  • 1 cup chicken broth or stock
  • 1 tablespoon chili powder
  • 1/4 teaspoon each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
  • 1/2 teaspoon paprika
  • 1 and 1/2 teaspoons cumin
  • 1 package (8 ounces) cream cheese softened
  • Optional add-ins: fresh lime, cheddar cheese, sour cream, guac/avocado, tortilla chips, salt and pepper

Instructions

  • I use a 6 quart crockpot for this recipe. You'll want a big one πŸ™‚
  • Trim any fat and then place the chicken breasts or thighs whole in the crockpot.
  • Add in the tomato sauce, undrained diced tomatoes, green chile peppers, undrained chili beans, drained and rinsed kidney beans, drained corn, drained and rinsed black beans, and chicken broth.
  • Add in all the seasonings.
  • Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.
  • Remove the chicken from the crockpot, shred it, and set aside.
  • Soften and cube the cream cheese and add to the crockpot. Turn the crockpot on high for 30 minutes stirring every 10 or so minutes to help the cheese melt.
  • Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.
  • Serve with your favorite "taco" add-in's. I love cheddar cheese, sour cream, and fresh cilantro. Also good is a chopped avocado or a bit of guac and tortilla chips.

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Recipe Rating




67 Comments

  1. 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.

  2. this is currently in my crockpot as well πŸ™‚ 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 πŸ˜‰

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

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

  3. 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!

  4. 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!

  5. 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!

  6. 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. . . .

  7. 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 πŸ™‚

    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! πŸ™‚

  8. 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!!!

  9. 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.

      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??

  10. 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!!!

  11. 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 πŸ™‚

  12. 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.

  13. 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!

  14. 5 stars
    This recipe is fantastic, substituted canned chili’s with fresh jalapeΓ±os, will be making often. Thanks Chelsea

  15. 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?

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