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!
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.
SHREDCHICKEN: 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).
CREAMCHEESE: 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.
ADDCHICKEN: 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: 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.