Home > Soups & Stews > Chicken Taco Chili Chicken Taco Chili February 9, 2023 | 81 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! Try some of our other favorite “dump and go” slow cooker recipes like this creamy chicken chili or this green chile enchilada 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. How to Make the Perfect Chicken Taco Chili 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. 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. 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. 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. STORAGE What To Do With Leftovers! Cool the chili completely. Allow the chili to cool to room temperature before storing it. Transfer the chili to an airtight container. Use a large, sturdy container with a tight-fitting lid. Store the chili in the refrigerator. It will keep for about 3-5 days. 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: Chili burrito bowls: Serve the leftover chili over rice or quinoa and top with cheese, avocado, sour cream, and salsa. Chili dogs: Put a hotdog in a bun and top with chili, cheese, and your favorite toppings. Stuffed bell peppers: Cut the top off of bell peppers and remove the seeds. Fill the bell peppers with chili and bake until tender. Chili fries: Top your favorite fries with chili and cheese for a classic twist on chili cheese fries. Chili loaded baked potatoes: Top a baked potato with chili, cheese, sour cream, and chives. Chicken Taco Chili Toppings Tortilla Chips – Serve this chili with a big bowl of tortilla chips on the side for dipping and crunching. Or crumble some on top! Avocado – Top your bowl of chili with a fresh and ripe diced avocado for a creamy and healthy addition. Cheese – Shredded sharp Cheddar is our favorite cheese to add on top of this chili. Sour cream – A dollop of sour cream on top of your chili will add a cool and creamy touch. Cilantro – A sprinkle of fresh cilantro gives the chili a bright and herbaceous note. Fresh lime – This brings a welcome fresh acidity to the chili. 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 sandwiches: Grilled 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 vegetables: Roasted 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: Crockpot Chili reader favorite! Crockpot Quinoa Chili vegetarian Broccoli Cheddar Soup in one pot on the stovetop Sausage Potato Soup my twist on the famous cheeseburger soup Crockpot White Chicken Chili another reader favorite! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Taco Chili 4.97 from 32 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Chicken Taco Chili 4.97 from 32 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 5 hours hours Total Time 5 hours hours 20 minutes minutes Servings 8 servings Calories 422kcal Author Chelsea Cost $10.12 Equipment6-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▢ 1½ 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▢ 1½ 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 chipsUS - Metric USMetric InstructionsCROCKPOT: 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 NotesNote 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.