Chicken Chili

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Easy Chicken Chili is assembled in minutes and slow cooked to perfection. Throw all the ingredients in the slow cooker and forget about it until dinner time! This chili is loaded with tender shredded chicken, a seasoned broth base, sweet corn and tender beans.

Pair this creamy chicken chili with homemade dinner rolls and this easy Italian salad.

 

Overhead image of Chicken Chili.

Chicken Chili

Several months ago, I threw a bridal shower for my (now-married) sister. We decided to do some soups, salads, a caramel apple bar and a few other desserts (these mini fruit tarts were definitely the favorite of the night!).

One of the soups we served was Chicken Chili. My family is addicted to the chicken enchilada chili at Zupas® so I tried my best to recreate it for the shower. It was a massive hit!

After the shower, there wasn’t a spoonful left so I had to re-make it for my boys. This time I made a few tweaks and everyone in the family agrees it is even better than the “famous” Zupas chili. It’s warm, comforting, creamy, and loaded with flavor. The toppings add a burst of freshness and great additional textures. 

Process shots of all the ingredients being added to a slow cooker and being cooked; then the chicken being shredded and added back in along with cream cheese.

Chicken Chili notes

  • Spice levels:  You can make this soup very mild or quite spicy, depending on the ingredients used. For a mild chili, use a mild enchilada sauce (such as Old El Paso® brand) and a mild chili powder (such as McCormick®). Replace the tomatoes with diced green chiles with plain diced tomatoes. For a spicier chili, use medium or hot enchilada sauce and add additional spice with diced green chiles or 1-2 tablespoons diced jalapeños. 
  • Chicken: Originally, I made this recipe with chicken breasts and they work great in this chili. Lately, however, we’ve been using boneless, skinless chicken thighs. The meat is extremely tender, easier to shred, and more forgiving (meat doesn’t dry out) if the chili is cooked longer.
  • Chili beans: You can find Chili beans near other beans in the grocery store. They are generally pinto beans in a mild chili-spiked sauce. If you can’t find chili beans (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead.
  • Cream cheese: You need a little patience when melting the cream cheese into the soup. I recommend thoroughly softening the cream cheese in the microwave before adding it to the slow cooker, and then very briskly whisking it into the soup. Add the chicken after the cream cheese has melted into the soup so the chicken isn’t getting briskly whisked– which makes it a bit stringy.

Overhead image of Chicken Chili in a slow cooker with the shredded chicken being added back in and mixed.

Toppings

While Chicken Chili is great as is, the toppings truly seal the deal, delivering an unforgettable meal. Below are our “must-have” toppings.

  • Sharp or extra-sharp Cheddar cheese: We like to freshly grate the cheese right on top of each bowl and let it melt for a minute before stirring it throughout the chili.
  • Sour cream: Fat-free or lite works great; you could even use a scoop of plain Greek yogurt. My personal favorite in this soup is lite sour cream.
  • Fresh lime juice: A few squeezes of fresh lime heighten all the flavors in this soup and add a burst of brightness.
  • Chips: Crushed corn chips (like Fritos®) or crushed tortilla chips (or strips) add a great crunch
  • Fresh cilantro: If you’re a cilantro fan, you’ll love what this herb does to the soup. It adds freshness and a nice citrusy flavor. And if you’re in the anti-cilantro crowd, substitute a bit of chopped fresh parsley or oregano.
  • Ripe avocado or guacamole: For an additional element of creaminess, we love a ripe avocado sliced on top.

If I could only pick three toppings, they would be the cheese, sour cream, and lime juice. I highly recommend at least those 3 additions.

Overhead image of Chicken Chili with shredded cheese, sour cream, and avocado added on top.

QUICK TIP

Have leftover chicken chili? Well then, add it to one of the following meals!

  • Baked Potatoes: Add a few spoonfuls of leftover chili, some cheese, chives, sour cream, etc. to a baked potato.
  • Navajo Tacos: Top fry bread with a few spoonfuls of leftover Chicken Chili and add some cheese and sour cream.
  • Shepherd’s Pie (kind of!): Use leftover Chicken Chili as a base and top it with mashed potatoes. (Use the ratios and mashed potatoes from this shepherd’s pie recipe.)

(Because of the dairy in this Chicken Chili, it is not a great candidate for freezing and thawing.

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Chicken Chili

4.95 from 70 votes
This easy Chicken Chili is assembled in minutes and slow cooked to perfection! Throw all the ingredients in the slow cooker and forget about it until dinner time. This chili is loaded with tender shredded chicken, a seasoned broth base, sweet corn and tender beans.
Print Recipe

Chicken Chili

4.95 from 70 votes
This easy Chicken Chili is assembled in minutes and slow cooked to perfection! Throw all the ingredients in the slow cooker and forget about it until dinner time. This chili is loaded with tender shredded chicken, a seasoned broth base, sweet corn and tender beans.
Course Dinner, Main Course, Soup
Cuisine Mexican
Keyword chicken chili
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 215kcal

Ingredients

  • 1 can (10 oz. 283g) red enchilada sauce (See Note 1)
  • 1 can (14.5 oz.; 411g) fire-roasted diced tomatoes (or diced tomatoes with green chiles)
  • 1 can (16 oz.; 454g) chili beans (pinto) in mild chili sauce
  • 1 can (15 oz.; 432g) black beans drained and rinsed
  • 1 and 1/2 cups (208g) frozen corn (or 1 can (15 oz; 432g) corn, drained)
  • 1 and 1/2 pounds (750g) boneless skinless chicken breasts or boneless skinless chicken thighs (See Note 2)
  • 1 cup (224g) chicken stock or chicken broth (for a thinner chili, use 2 cups)
  • 1 package (8 oz.; 226g) cream cheese very soft

Seasonings

  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 tablespoons chili powder
  • Toppings: sour cream (lite or fat-free), freshly grated sharp Cheddar cheese, diced ripe avocado, fresh lime, and fresh cilantro

Instructions

  • CROCKPOT: In a large slow cooker (I use a 6-quart Crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black 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 stock and all of the seasonings (cumin, paprika, salt, pepper, and chili powder). 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)
  • SHRED CHICKEN: Remove the chicken from the slow cooker and shred in another bowl, using two forks. Set aside.
  • CREAM CHEESE: Meanwhile, soften the cream cheese (by microwaving for 30-45 seconds) and add to the crockpot. Stir well and cover. Change temperature to high. Let it sit until the chicken is shredded and then using a large whisk, briskly whisk the cream cheese to melt it into the soup.
  • ADD CHICKEN: Add the shredded chicken back into the slow cooker. Stir 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.

Video

Recipe Notes

Note 1: I've used Rosarita® brand, Old El Paso®, and Great Value® brand enchilada sauce (medium and mild, we prefer medium heat, but use what you like best). Old El Paso is our favorite brand to use in this Chicken Chili.
Note 2: This recipe uses about 2-3 large chicken breasts or about 6-7 thighs. We love thighs in this recipe; the chicken ends up ultra tender!

Nutrition Facts

Calories: 215kcal | Carbohydrates: 17g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 584mg | Potassium: 532mg | Fiber: 2g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 2mg

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.

 

The absolute BEST Crockpot Creamy Chicken Enchilada Soup. Dump it and forget about it meal!
Delicious simple (dump it and forget about it) SLOW COOKER Chicken Enchilada Chili -- no cream of soups needed!
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Recipe Rating




232 Comments

  1. 5 stars
    This chili looks so yummy Chelsea and I am on the same page as you! I still have few recipes sitting waiting to be posted which I made in early december. Pinned!

  2. 5 stars
    Oh my goodness, this was such a hit! I made it for myself and the boyfriend last night, and he just texted me and told me he wishes he’d brought more with him for lunch 🙂 It was truly one of those “set it and forget it” recipes – I put it together before leaving for work, set it at 8 hours on low, and came back to chicken so tender I shredded it using a spoon. What an awesome chili – I definitely plan on making it again!

    1. I’m so glad you made this and enjoyed it!! It’s been on repeat at our home this winter because yes, SO easy! 🙂 Thanks so much for the kind comment and review 🙂

    1. Hmm. I’ve never had a problem with that. Did you use a lower fat cream cheese? Also it will be best if it’s not straight out of the fridge next time perhaps soften it a bit before adding it (the instructions list the cream cheese should be softened). It should blend in perfectly and be completely smooth.

  3. What are chili beans in mild chili sauce? I live in Canada so we don’t have as much variety of things as people in the USA do. Any suggestions for substitutions?

    1. Chili beans are something you’ll find in the canned good aisle; usually just dark red kidney beans in a mild chili-spiked sauce. If you can’t find chili beans, you can likely just substitute red kidney beans and then perhaps add a bit more chili seasoning. Hope that helps 🙂

  4. I made this the other week and it was so tasty. I’d like to make a big batch and freeze it in small portions for lunches. Do you think it would freeze well? I’m worried about the cream cheese.

    1. So happy to hear you enjoyed it! I haven’t ever tried freezing this, but I don’t think it would do too well because of the cream cheese. Wish I knew for sure! Hopefully someone else can chime in here!

      1. Hm, maybe I’ll try freezing without the cream cheese and add that right before eating. I suppose freezing it would do strange things to the texture.

        1. 5 stars
          Oh so glad you said it freezes well. I deliberately searched recipes that freeze well on pinterest and this was in a huge compilation of them so when I saw that note in the recipe my heart sank. I’m making a week’s worth of frozen single meals for my truck driver boyfriend and this is in the crock pot now. All his favorite things so he should love it!

  5. I’m wanting to cook this, but can I use beef instead of chicken? If so would I need to substitute the chicken broth with water or just keep the recipe the same? Thanks.

    1. Are you cooking the beef first? I would probably substitute beef broth in place of chicken broth. I’m not sure how well all the other flavors will go with it, but I think that should be better..

  6. 5 stars
    I made this today for dinner and everyone loved it, including a picky 2 year old. Thank you for all of the great recipes! I will definitely be coming to your site more often.

    1. 5 stars
      Totally, I skip it every time to cut out dairy and extra calories. Although I love cream cheese and know that it probably tastes even more amazing with it, it’s still delicious without. I actually have it in the crock pot right now(:

      1. Can something else be substituted for cream cheese like sour cream or half & half? I’m not a huge fan of cream cheese flavor except on bagels. I used it in another recipe recently and it gave the food a weird flavor.

    1. I would recommend My Fitness Pal 🙂 I’m working through adding nutrition labels to old recipes, but right now I only have them on my more recent ones

      1. 5 stars
        I made it with only one pound of chicken (since that’s what I had on hand), but otherwise followed the recipe exactly. (It was delicious by the way). With everything added up, the entire pot was 3,075 calories. Just divide that up into servings. I’m not sure on the other nutritional info, but that’s how the calories pan out anyway. It’s a great recipe!

  7. 5 stars
    I have all the ingredients except for a can of chili beans and cilantro (a must for me for anything related to chili or enchiladas). So excited to make this tomorrow!

  8. 5 stars
    I ran across this recipe while trying to find a recipe with what I had on hand. And I have to admit I had my doubts because of the enchilada sauce, i’m not a fan. But the cream cheese complimented this and really brought it together! Delicious!!!! My whole family of 7 LOVED it, myself included. Everyone talked about how good it was between bites! Wish i knew how to make this with beef too! This will absolutely become a new dish in my home! Thank you for sharing!!

    1. Wow I’m so thrilled to hear this was a hit even though you don’t love enchilada sauce! I’m so happy to hear the whole family loved it. Thanks for the comment Sonya! 🙂

    1. Thank you Kayla! What size crockpot do you have? I don’t think it would fit in a 6 quart or lower if you doubled it…

  9. 4 stars
    I made this for our church group last night and it was a hit. The only change I would make is that 2 cups of chicken broth (stock) is just too much. I would at least 1/2 that amount. The taste was great though.

    1. I am so glad this was a hit and the taste was enjoyed! 🙂 And reducing the stock or broth to personal preference will be great too 🙂 Thanks for the comment Amy!

    1. I use the actual chili beans in chili sauce at the grocery store 🙂 They are called “chili beans” in mild/medium/hot chili sauce.

  10. I’m going to be making this for dinner tomorrow and was wondering if I used chicken tenders instead of the breasts would it still turn out?

    1. It will definitely be more bland without the cream cheese (it’s pretty important ingredient in this soup!), but it will work out.

    2. 5 stars
      I don’t put in the cream cheese and its always good .. sometimes I will add a little cheese on top to have that extra to it but I don’t need the extra calories either ..
      I love this recipe either way … for company I add the cream cheese …

  11. 5 stars
    Stumbled across this recipe last weekend and have been thinking about it ever since. Finally made it today, and both my husband and I loved it. Thanks for sharing, and I look forward to searching your site for additional recipes.

    1. I haven’t tried it, but I think it would work great to put all the ingredients except the cream cheese in a freezer bag. Freeze. Thaw when ready, cook it all, and add in fresh cream cheese at the end. 🙂

  12. This was a great recipe! Very easy, no chopping for prep, just open the cans and dump. Loved it! Shot of lime juice with the garnish really topped it off. Definitely a hit at our house.

  13. 5 stars
    I’ve made this THREE times now and it’s always amazing. My family loves it, even my husband who swears he doesn’t like soups. This is seriously easy and one of my favorite things to eat right now! Well done!!!

  14. 5 stars
    This is my current favorite recipe, in fact it’s sitting in my crockpot for the third time in the past month. I skip the cream cheese and limit the chicken to a pound just to reduce calories. Next time I’ll try it with half the amount of cream cheese and see how it goes. I also double the corn because we love corn over here, lol.
    Hubby adds low calorie, thin yellow corn tortillas to the bottom of his bowl and of course a dollop of light Daisy sour cream brings it all together. We love it, thanks again.

    1. That is so great to hear! I’m truly thrilled you’ve enjoyed this recipe and that it’s even made the favorite 🙂 Thank you Hunter for sharing your changes and the corn tortillas sound AMAZING!

    1. Did you soften it well? I’ve made this soup dozens of times and so have a lot of readers without problems, so I’d love to help you trouble shoot…Was it full-fat? How soft was it? Did you let it sit on high heat and then stir it well?

  15. 5 stars
    Absolutely love this recipe, so easy and tastes great! I’ve probably made it 3 times in the last month. I noticed a few people were having trouble with the cream cheese, mine also wasn’t blending (softened in microwave for 10 seconds). What worked for me was using a medium sized whisk and mixing (fairly fast) for about 5 minutes or until it started to blend. Hope that helps!

    1. Thank you so much Lauren! 🙂 I’m thrilled it’s been a hit!! And thanks for the great tip, I’ll add it to the recipe in hopes of helping out some people! Appreciate it 🙂

  16. Chelsea first off I want to thank you and also my wife for turning me on to Pinterest. Here is my story. I work for Applied Materials in Santa Clara Ca, I am part of the legal department and we did a Tommys Best Chef competition Series. I actually came in mid competition and one the Crock pot comp with my Nawlins style Red Beans and rice. In the next competition I was one of the top three so I was in the finals. We all agreed to do Chili. I knew I didn’t want to do traditional so my wife said I should try Pinterest. Thats where I found you and your wonderful recipe! Well I decided on your chili and called it Zupa’s Style Chicken Enchilada Chili. When I went to bed I was not very confident I would win against two good cooks with traditional chili. We did blind tasting and the results were announced at our holiday party. All the proceeds from the various competitions were donated to the Second Harvest food bank. Well you will be happy to know your chili (cannot call it mine) 😉 was announced as the winner!!! I was so proud. Won a nice trophy and a best Chef apron and a gift basket with a one hundred dollar GC to Sur la Table. Everyone loved the chili and so did my family! In fact when my wife woke up the morning of the comp she came in and woke me up and said,”I don’t know what the other two contestants are bringing to the tablebut this is going to be very hard to beat”. Thanks for sharing the recipe Chelsea. It was a direct HIT!

    1. 5 stars
      One other thing to note. I decided to use Medium Enchilada Sauce (1 10 oz can) and then added a little of the hot. About a quarter can. I chickened out on two full cans as I was doubling the recipe. Seemed soupy to me. However the next morning it did thicken a bit. In retrospect I probably should have dumped more in because during the time the servers were serving the chili people were asking for more of the broth and as we got down to what was left to take home I lost a lot of liquid. I also did not have a real issue with the cream cheese. I added it in cubes at the three hour mark when things were really cooking. I did whisk it but man that cream cheese really settles down the bark of the enchilada sauce to perfection. For a almost no prep dish I almost feel as if I cheated. LOL. I also made some jiffy cornbread but substituted Sweet cream corn for the milk (whole can) with two boxes. To Die For. Thanks again.

    2. I am seriously so happy about this comment! 🙂 It made my day! What a fun competition and CONGRATULATIONS! That’s so exciting you won!! It takes a great cook not just a recipe to win a contest like that 🙂 Thanks so much for sharing Derrick!!

  17. 5 stars
    Awesome Recipe Chelsea. I won a Chili cookoff with your recipe. Thanks for sharing. So glad I didn’t go traditional chili.

  18. 5 stars
    This recipe is amazing I put it in the crockpot last night before bed and woke up early this morning and finished making it. It tastes delicious and I know my inlaws will love it for our christmas party today. I do have one suggestion for the cream cheese that made it really easy to mix in though I used a hand mixer and blended it before putting it into the soup and it made it much easier to mix in. Loved this soup I will definitely make it again!

    1. Are you thinking of adding it already cooked? It won’t cook in the same time as the chicken, but I think it will be okay taste wise!

  19. 5 stars
    Made this today and it was wonderful! I took some of the hot liquid out and added the cream cheese then wisked it until smooth and added it back in. Worked like a charm. Will definitely make this again.

  20. 5 stars
    Remarkable! So yummy – it’s been “cold” (44F) in south Texas, so I needed chili in my crockpot immediately. This was a good choice and I can’t wait to serve it to my honey tonight! Thanks!

      1. For a quick stovetop method, add everything except the cream cheese & chicken into a large stockpot, add in pre-cooked and shredded rotisserie chicken or other chicken you’ve previously cooked. Once the soup is hot, melt the cream cheese in the microwave and then briskly whisk into the soup until well combined. Heat through and enjoy with the toppings 🙂

  21. I made this over the weekend and it was a hit! Soo easy to throw together, let it cook and enjoy- it was DELISH thank you!

  22. I was just wondering how this is not too hot with 1.5 TBSP chili powder? I am Australia and our chili powder is 100% ground chillies and this much would make it very very hot (I love hot food). Maybe you mean chili seasoning mix?

  23. 5 stars
    I’ve made this recipe twice in under two weeks. Seriously so good! With a house full of boys, it’s great to find quick and easy recipe that taste phenomenal like this one. I just shared it with all my friends. 🙂

  24. 5 stars
    Hello , I made this incredible chili and omg it was delicious , could you please tell me about how many calories is it ?

    1. I’m so happy you’ve enjoyed it Marie! 🙂 There are 425 calories per serving; I just added a nutrition label below the printable recipe 🙂

  25. 5 stars
    I have made this several times already, and last time I had forgotten where I had got this recipe from, so after researching the web, I made sure to print it out. It’s a keeper! It’s really yummy with decent ingredients and my family loves it. I made it for a teachers’ dinner at my kids’ school and it was also a hit. LOVE that it is so easy to just throw all the things in the crockpot and none of them are weird ingredients or things you have to prep even before the crockpot. 🙂

    1. I’m so happy you found the recipe again! And thrilled it’s been a hit! Thank you so much for the comment and review 🙂

    1. I wouldn’t recommend it, but a few have used it and said it was fine. 🙂 The consistency of the soup may be off.

  26. I entered this into my workplace chili cook off. Won second place at my dealership. I then competed in a second cook off with the top winners from another dealership. Won first place!

    1. YAY!!! I seriously LOVE hearing that! So thrilled you won with this recipe and thanks for letting me know 🙂

  27. Hi Chelsea,
    This is my first time at your site, which I discovered on Pinterest, looking for a crockpot chicken enchilada recipe.

    I have not made this recipe yet but I just wanted to thank you for posting nutritional information! So many bloggers do not, and I really appreciate it as my daughter and I both need to watch fat, carbs, sugars, etc.

    I plan to make this with turkey thighs (we are not fans of white meat poultry) and to substitute seasoned salt with Goya Adobo seasoning (garlic, oregano, salt, black pepper). I’m sure it will be delicious.

    Thanks, and I look forward to visiting your site often in future.

    1. You are so kind to take the time to thank me; I appreciate it! I hope you love whatever you try Susan!

  28. 5 stars
    Just wanted to thank you for this recipe. Tried it last weekend to rave reviews. Made a couple of changes–reduced the chicken stock to 1 1/2 cups, added two chopped fresh jalapenos and used boneless skinless chicken thighs (my husband prefers dark meat) instead of chicken breasts. Delicious!

  29. 5 stars
    Made this for my family today. Absolutely delicious! Forgot to buy lime but followed all other suggestions. Thanks it was a hit!

  30. 5 stars
    This recipe is a 10/10. I also added a whole chopped red capsicum, used plain red kidney beans & half a small tin of tomato paste, half a large can of corn. 1/4 teaspoon of Mexican chilli NOT cayenne pepper. Used 3 chicken breasts & there was a lot, would use 2 breasts next time. I left out the cream cheese & served it on the side.

  31. I never leave comments about recipes I try from Pinterest, mainly because they turn out O.K. And aren’t really noteworthy. This recipe, however, is hands-down one of the best things I have ever eaten. My boyfriend ate three bowls and said “this stuff should win an award!”. Thank you for posting this super easy super delicious recipe.

        1. Hey Caitlin! What do you mean by the original recipe? This recipe hasn’t changed 🙂 How it’s written won’t fit in a 3 quart, but I imagine if you halved it, it could work.

  32. 5 stars
    Hi Chelsea! I love this recipe & it’s become a fast household favorite for me! I was wondering if I could have your permission to show case the recipe/picture on my blog and give credit to you and link back to your website?

    1. So happy to hear that! Thank you Natasha 🙂 As long as you don’t copy my recipe anywhere I don’t mind you using my photos and linking to my site 🙂 (It hurts my google rankings to have my recipe copied elsewhere. Thanks!)

  33. 5 stars
    I made it on the stove for dinner. It smells amazing. I can’t wait. Used 1/2 of the cream cheese and an extra can of diced tomatoes and beans! Yum

  34. Hi! The reciepe looks delicious – can’t wait to try it. Can you use frozen for instead? Would save me a trip to the grocery store 🙂

  35. I am very excited to try this out! My husband works night shift so wondering if keeping it on warm (with the cream cheese) for 7 hours would ruin it? Thanks so much!

    1. Unfortunately no; I wouldn’t recommend keeping it on warm with the cream cheese or the chicken. The cream cheese will become curdled and the chicken likely unsafe to eat.

      1. 5 stars
        Wow, Such a quick response! Thank you, I just had a bowl with some jalepeno and it was absolutely AMAZING! I didn’t want to stop! Portioned it in the refrigerator due to your advice and can’t wait for hubby to come home and try it.
        Thanks again and I’m certain this will be a repeat in our home!

  36. Question:

    I’m making this for a chili potluck tomorrow. If I made the entirety of the recipe today, minus the cream cheese then added the cream cheese in right before the potluck tomorrow it should still taste fine right? I just don’t want to ruin it by adding in the cream cheese today, refrigerating tonight then rewarmingnit tomorrow?

    What would you do???

    1. That’s fine to add the cream cheese before serving it tomorrow, just make sure the chili is very warm and the cream cheese is super softened before adding it in. You might have to whisk it a little more vigorously, but it should be fine 🙂

  37. I have made this soup three times in the last three weeks! It is SO amazing!!! Everyone has been so impressed with my new cooking skills (which is funny because this recipe is so easy!!) thank you Chelsea for your blog, I have made a few other things (like the homemade kid oatmeal clif bar which is my absolute favorite healthy treat now!) and I’m never disappointed with your recipes! Keep me coming!! You do such a great job!!!

  38. Why is the sodium content so high? I want to make this recipe but I’m trying to avoid ingesting too much salt.

    This looks delicious by the way!

  39. 5 stars
    This was so tasty! I was worried about the sodium content being so high so I pretty much grabbed any no salt added version of the canned foods possible.

    I don’t think the chicken stock is really necessary because of the liquid from some of the cans. The chili came out pretty runny, even with the rice it was much. I would suggest halving the amount of stock at the least if you’re hesitant to remove it all together.

    My dad doesn’t like creamy food and tried it without the cream cheese and thought it was delicious! So if you don’t want that, it’ll still taste great.

    I added some lime and cilantro at the end and topped with guac instead of avocado slices. Very yummy. I’m loving the leftovers.

  40. This is sooo good! I added garlic powder and put the cream cheese in at the same time as everything else. It was amazing.

  41. 5 stars
    Hello.
    I have everything mixed in the crockpot. It sat in the fridge overnight minus the cream cheese. I plan on cooking today while at work and adding the cream cheese right before guests arrive later this evening. Will that be ok? I also got 30% reduced fat cream cheese should I get regular based off reviews? And I was hoping this could be like chili and leave out while we drink and talk. But based on reviews sounds like I can’t leave out. What is the max time? And if I put in fridge can I reheat entire crock pot or just scoop and warm in microwave?
    Sorry for dumb questions. Ha. I don’t cook a lot. It looks great but worried I should have stuck with chili now based on what I wanted from a crockpot dish! Ha thank you!!!

  42. 5 stars
    I made this for a teachers luncheon. It’s always a little scary making something new for other people but holy cow, this is AMAZING! I may have taken a bowl out for myself?. Thanks for the recipe!!

  43. 5 stars
    Just tried this recipe on Sunday and love it. I have a 3 qt crock pot (2 person household), which worked–filled right up to the brim, but did not overflow. I used half the prescribed amount of cream cheese, but otherwise followed the recipe to the last detail. Thank you!

  44. Does anyone know how it will taste using ground beef??? I plan on browning the beef ahead, so does that affect the cooking time?

    Also does the stovetop version taste different?

    Thank you

  45. 5 stars
    The absolute BEST and the easiest to make in a college dorm. My favorite to share with a bunch of friends, thanks so much!

  46. Has anyone tried this in the Instant Pot? I don’t have time to use the crockpot and this sounds like the perfect soup to make.

    1. 5 stars
      I’m using my instant pot to make it tonight. I’m going to add all the ingredients except the cream cheese and then cook on high for 10 minutes. I’ve made other soups like this, and it works out well. I LOVE this chili!

  47. 5 stars
    This is really good. I made it for the first time last night and it’s super simple. If your busy and need a quick home cooked meal this is the way to go. My stepson who is a picky eater loved it. I didn’t use Rotel like the recipe calls for and instead used diced tomatoes. I think next time Rotel for sure as it was a little bland otherwise. I think next time I’d also try 1/2 of the cream cheese and it was a little rich for my taste. Other than those minor things this recipe is a winner. I look up recipes to cook all the time that are easy since I’m busy during the week, but most of them need lots of alteration to make good. This one is perfect out of the box.

    1. Yay!! I’m sooo glad you guys enjoyed! It’s always such a win when the kids like it! I’m glad you were able to figure out those subs for you! Thanks James! 🙂

  48. 5 stars
    We absolutely loved it. Great flavor. I did not make any changes. I have put some in the freezer. Fingers crossed it comes out well. I will make this again.

  49. AMAZING! Made this last night. Only change I made was adding a bag of frozen corn and green beans and lots of crushed red pepper cause we like it spicy. I also took another persons comment to good use. I stirred my room temp cream cheese into a little of the hot liquid and it came out PERFECT!!!!!!

  50. 5 stars
    I never write comments for crockpot recipes but this was SO SO SO good. and SO easy. Just ran out of leftovers and wishing I had more 🙁

  51. I made this today for my office (I’m a nurse for a medical clinic) and everyone loved it. I just threw everything it and even left out all of the extra seasonings because I didn’t want to overwhelm it. Traded raw chicken breast for frozen precooked and preshreded chicken. Was a hotbed with my boss and coworkers.

  52. I’ve made this before from you it’s one of our midweeks go to. Recently my crockpot broke and the mr. and kiddo have been craving , do you think this would cook ok on the stove in a pot on low?

  53. 5 stars
    I’ve made this in the crock pot once before and my husband liked it a lot, which is saying something because of all the food in the world he likes five total things. So…yay you for a great recipe.

    This time I made it in the Instant Pot I just bought. Instead of slow cooking, I cooked it on manual setting for pressure cook for 7 minutes and let it lower pressure naturally for 5 before releasing the pressure valve. Other than that, I did everything exactly the same and it was just as awesome!!

    Thanks so much for the recipe!

    1. Yay! So happy this recipe has been a hit, thanks Lisa! And thanks so much for sharing directions for the pressure cooker 🙂

  54. 5 stars
    I just made this yesterday for my community group at church and everyone LOVED IT!! The only substitution I made was chicken thighs instead of breasts (I always seem to overcook breasts in the crockpot). I doubled the recipe and I turned out great! Thank you for the recipe! It’s a keeper!

  55. 5 stars
    Oh. My. Gosh. This was SO good. My husband is a picky eater and usually doesn’t like chili, but he LOVED this! I’m a vegetarian, so it was easy to hold off just making the chicken on the side for him too. I’m drooling thinking of having it for leftovers tonight! 🙂 Thanks so much for sharing this amazing recipe!

  56. 5 stars
    Seriously one of the best soup/chilis I’ve ever had! I left out the chili beans because my family doesn’t care for them and used half the cream cheese because I forgot to grab more. Otherwise followed it exactly and everyone loved it! First recipe I’ve tried from your site and I can’t wait to try others! Thx!!

  57. 5 stars
    Wow!!!

    First: 1) I absolutely hate cooking. 2) I really dislike tomato sauce/cooked tomatoes in any form.

    I’m not sure how I even found this recipe, because under normal circumstances I would never consider chili, but I’m so, so glad I did! This was SO easy that even a beginner who loves to eat but hates preparing food (like me!) could get it all prepped and ready in a few easy minutes, and the cream cheese made it creamy enough that I could hardly notice the tomatoes.

    I had trouble finding enchilada sauce at my grocery store, but what I ended up using worked fine. I also couldn’t find chili beans in chili sauce, so I just used a can of pinto beans, mostly drained, instead. I used 2 large chicken breasts, 1 cup of chicken stock, and cooked it on high in my slow cooker for 4.5 hours. I’d been a little nervous about how soupy it was when the time was up, but after adding the cream cheese it was the perfect consistency for me.

    This is absolutely a new favourite! I’m already looking forward to making it again. Thank you so much!

    1. YAYYYYY!!! I am seriously sooo happy to hear this!! It’s the best when you find a recipe that just clicks!! 🙂 Thanks for your kind comment!

  58. 5 stars
    This Enchilada Chicken Chili was so delicious!!! I used Mild Enchilada Sauce but cut in half and made up the difference with Chicken Broth and no Chili Powder because we all have sensitive tummies. It was not lacking in flavor and spiciness. Family loved it and will definitely make again.

  59. 5 stars
    This was amazingly delicious and soooo easy! My husband and I both loved it! Even my 4 year old ate some bites. Thank you for this!

  60. 5 stars
    Was looking for something a little different for my son’s scout chili cook-off. Tried this out before making it for the event. Was a huge hit at home. I have a sensitive stomach and had no problems eating it. Used McCormick dried enchilada sauce mix. Hubby said even reheated well. We added crushed tortilla chips on top, sour cream and shredded cheddar cheese. Took it to a whole new level. Yummy

  61. 5 stars
    This is amazing! I first started making this about a year ago, and it immediately went into regular rotation for meal prep lunches. So so easy to make!

  62. 5 stars
    I transitioned this into an instant pot recipe. Cooked it for 18 minutes on high in the pressure cooker then added cream cheese and melted it in. I also skipped corn because I think it’s pointless (lol) and subbed with an onion and a pepper for extra veggies. It came out perfectly. I also used light cream cheese to save on fat and calories and it worked just fine. You have to be patient when it melts in.

  63. Just wanted to say I randomly found this recipe from a google search and just placed 2nd out of 53 entries in a local chili cook off. It is simply scrumptious! Thanks for sharing it! ????

  64. 5 stars
    Let me tell you, I’ve been making this for three years now. It’s a hit with everyone, all the time. I make it at home, I bring it to potlucks, made it for multiple house guests. This dish is so incredibly easy and delicious, words cannot do it justice. And it only gets better the second day, IF there is any left.

  65. I made this last night and it was amazing!! I used pinto beans in chili sauce cause I wasn’t sure what kind to get. I think any of those bean options would be fine depending on your preference. The only thing I’d change for me personally is skipping the cream cheese to make it healthier and better for my stomach. I ended up with a stomach ache from too much dairy ???? so if you’re lactose intolerant (even slightly like me) I would skip the cream cheese!

  66. 3 stars
    Too spicy. I keep looking over the recipe to make sure I did it right cuz there are so many positive reviews. Somehow my experience was so different than everyone else’s. But I followed it exactly except I did regular salt instead of seasoned salt. I did two cups (instead of one) of chicken broth as was given as an option in the recipe. It was way too spicy for me and my family of spicy-food-friendly husband and kids. My husband, who is always positive about my food no matter how it turns out, had to laugh and admit it was incredibly spicy. When made as written, even with 8 big dollops of sour cream for my son and me it was still strikingly spicy. I believe red enchilada sauce’s main ingredient is chili so I say skip the 1 1/2 T (yes, tablespoons, as written in the recipe) for next time. There’s prob plenty of chili in the enchilada sauce.

    1. Bummer, sorry you didn’t love this. I’m wondering what brand of chili powder and enchilada sauce you used? If you do try this again I’d recommend McCormick chili powder and Old el paso mild red enchilada sauce — I would say it’s barely spicy (my little kids love it) using those 2 ingredients.

  67. 5 stars
    This recipe was soooo easy and sooo yummy! I shared it with all my friends. I will definitely be making again. The chicken was so tender and didn’t dry out. My husband was obsessed with this- it’s our new favorite chili recipe!

  68. 5 stars
    So delicious! I just made this for the first time and it was so good. My husband and I loved it! I pulled some pieces of chicken out of it for our toddler and she enjoyed it as well. Definitely a keeper!

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