Chicken Chili Recipe
Hearty and delicious, this Chicken Chili Recipe is full of flavor and loaded with veggies and plenty of protein in a creamy broth. All it takes is one bite and you will be obsessed! Serve with tortilla strips, sour cream, shredded cheese and fresh cilantro for the coziest dinner.
This irresistible chicken chili recipe is my favorite way to enjoy comfort food season! It’s thick and creamy without being too heavy and is filled with a tasty blend of ingredients that will keep you begging for more.
It starts with sautéed vegetables, and those are combined with fire-roasted diced tomatoes, tomato sauce, chicken stock, black beans, corn, diced green chiles, chicken and spices for the perfect base for any Tex-Mex soup or chili. Then, add in cream cheese for extra richness that truly takes this dish to the next level. Finish it off with shredded cheddar cheese, sour cream, diced avocado, fresh cilantro and lime juice, and just wait until you take that first bite! So creamy, so comforting, and so incredibly tasty! It’s going to have everyone wanting seconds.
Why you should make this recipe
- So many delicious flavors and textures. Made with all your favorite Mexican ingredients, this red chicken chili recipe has deep, complex flavors that you’re sure to love. It makes the perfect comforting meal for a cold winter night!
- Quick & easy to make. No need to simmer for a long period of time or take out the crock pot. This easy chili recipe is a one-pot meal that goes from pantry to table in 30 minutes! Perfect for busy weeknights because there are minimal dishes and it’s ready in a flash!
- Filled with plenty healthy ingredients. Protein-packed chicken, black beans, and veggies, this is loaded with protein, fiber and nutrition.
- Great to make ahead. This tastes even better the next day and keeps fresh for days. It’s even freezer friendly!
Ingredients needed
This chicken chili recipe is made with common pantry staples. You probably have many of these ingredients in your kitchen right now. This recipe is also completely versatile. Feel free to substitute or completely leave out any ingredient to suite your family’s taste preference. Here’s the lineup:
- Olive oil. For sautéing the vegetables.
- Onion. A white or yellow onion is a must for almost any chili or soup recipe! If you’d like, add in some minced garlic too.
- Red bell pepper. Adds nice texture and flavor. You can use any color.
- Garlic. Minced garlic adds a nice savory taste.
- Canned diced tomatoes. Fire-roasted tomatoes are the best in Mexican recipes because they’re much more flavorful. Canned crushed tomatoes also work fine.
- Broth. For incredible, rich flavor, the base of the chili is a blend of tomato sauce and chicken stock or chicken broth.
- Canned black beans. The addition of beans in chili makes it super satisfying and hearty. You can sub with kidney beans, pinto beans, or cannellini beans.
- Sweet corn. Feel free to use canned, frozen or fresh corn.
- Canned diced green chiles. Adds the perfect amount of kick without being overly spicy.
- Cooked chicken. You’ll need 2 to 3 cups (approximately 2 chicken breasts) shredded chicken. We like to use rotisserie chicken because it already has tons of great flavor.
- Spices. We’re using a delicious blend of cumin, chili powder, oregano, salt and pepper. Add in some red chili flakes for extra heat.
- Cream cheese. Highly recommended to make this chili nice and creamy.
- Toppings. The best part! Load up your chili with tortilla strips, fresh cilantro, lime juice, cheddar or monterey jack cheese, sour cream, avocado and whatever else sounds good!
How to make this recipe
This chili recipe moves fast! Grab your soup pot, measure out all of your ingredients ahead of time and let’s get cooking! This is SO easy to prepare. All you need to do is give your onions, bell pepper and garlic a quick sauté, then combine all of the ingredients together. Let it simmer until it’s hearty, rich and packed with flavor!
- Sauté veggies. On the stove-top, heat oil in a stockpot over medium-high heat. Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until soft. Add garlic and sauté for 2 more minutes, stirring occasionally.
- Simmer. Stir in tomatoes, tomato sauce, stock/broth, beans, corn, green chiles, chicken, and spices; stir to combine. Lower the heat to medium-low and simmer (uncovered) for about 15 to 30 minutes or until the chili thickens and flavors blend.
- Add cream cheese. After about 15 to 30 minutes, stir in the cream cheese until melted and cook, uncovered, for an additional 5 minutes.
- Serve. Add your favorite toppings and enjoy!
Slow cooker instructions
Want to let this chili simmer for hours? You can totally make it in a crockpot!
Once you’ve sautéed the onion, bell pepper and garlic, add everything except the cream cheese to the crock pot. Cook on low for 4-5 hours or high for 2-3 hours. Stir in the cream cheese in the last 20 minutes of cooking.
Instant pot instructions
To cook this in the instant pot, add the olive oil, onions, and peppers in the “sauté” mode. Cook until tender then add the garlic and cook an additional 30 seconds. Add the rest of the ingredients (except the cream cheese) to the instant pot and cook on “manual” for 20 minutes. Then, do a slow release of the steam, stir the softened cream cheese in until melted into the chili and enjoy!
Expert tips
- Slightly warm the cream cheese in the microwave for 15-20 seconds, unwrapped and on a microwave-safe plate. This will help it mix into the chili much easier.
- This chili is mild but does have a slight kick of heat. If you’re sensitive to spice, omit the red chili flakes and reduce the chili powder to 1 teaspoon. You could also leave out the green chiles.
- This is chili, so it’s very thick. If you prefer more of a soup consistency, add a cup to 2 cups more of the broth.
Frequently asked questions
The chili cook-off experts define homestyle chili as any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices and other ingredients. Homestyle chili may be any color. Beans are required. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat. Seafood is allowed. Personally, I think of chili as much thicker than soup, and this is why I called this a chicken chili rather than a chicken soup.
If stored properly in a sealed container in the fridge, most chili recipes will keep fresh up to about 4 to 5 days.
This particular chili recipe is loaded with protein, fiber and other nutrients. There are approximately 374 calories in each 1 1/2 cup serving. To lower the fat and calories, you can omit the cream cheese or use light or fat free cream cheese. See the recipe card for more nutrition information.
Serving suggestions
This chili is really a complete meal in a bowl with protein, vegetables and fiber, but I always love to enjoy my chicken chili with tortilla chips for extra crunch. It’s also great with this incredible Mexican Cornbread (personal favorite)! To keep dinner light, pair it with a fresh green side salad or cilantro lime cauliflower rice.
Variations
Here are a few ideas on how you can easily switch up this chicken chili recipe. Depending on what ingredients you have on hand at home, you can change it up every time!
- Make it vegetarian. Feel free to leave out the chicken, and add an extra can of beans or some extra vegetables like chopped sweet potato.
- Turn up the heat. Red pepper flakes, cayenne pepper, sliced jalapeño or tabasco sauce garnished on top to make it as spicy as you want!
- Switch up the beans. We typically use black beans in Mexican-style chilis like this one, but chili beans, great northern beans, pinto beans or white beans would all work great.
- Toppings. Add any toppings you desire! We love cilantro, lime juice, sliced avocado, and jalapeños. It’s also delicious with sour cream and cheese!
Storage recommendations
Chicken chili is perfect for meal prep throughout the week! Make a big batch for future lunches or dinners. It tastes even better the next day!
- Storing leftovers. Once completely cool, transfer to an airtight container in the fridge for up to 4 to 5 days.
- To freeze. Once completely cool, transfer to freezer-safe containers or resealable freezer bags. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date. It will keep for about 2-3 months. If possible, we recommend freezing before adding the cream cheese.
- To reheat. When you’re ready to enjoy, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Chicken Chili Recipe
Ingredients
- 1 tbsp olive oil
- 1/2 cup white or yellow onion, finely chopped
- 1 medium red bell pepper (about 1 cup), finely chopped
- 3 garlic cloves (or 1 tablespoon), minced
- 2 (14 ounce) cans fire-roasted diced tomatoes, not drained, with juices
- 1 (8 ounce) can tomato sauce
- 1 cup chicken stock or broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) 15 ounce can corn (or 1 package of frozen corn), rinsed and drained, if canned
- 1 (4 ounce) can diced green chiles
- 2 to 3 cups shredded cooked chicken (rotisserie chicken works great), approximately 2 chicken breasts (1 to 1 1/2 pounds raw)
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt, to taste
- 1/2 teaspoon red chili flakes, omit or reduce for less spice
- 1/4 teaspoon ground black pepper
- 4 ounces full-fat or light brick cream cheese*, softened and slightly warmed, feel free to use the full 8 ounces, if you prefer the soup to be creamier
- Optional toppings: shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, lime juice
Instructions
- Heat oil in a stockpot over medium-high heat. Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until soft. Add garlic and sauté for 2 more minutes, stirring occasionally.
- Stir in tomatoes, tomato sauce, stock/broth, beans, corn, green chiles, chicken, and spices; stir to combine. Lower the heat to medium-low and simmer (uncovered) for about 15 to 30 minutes or until the chili thickens and flavors blend.
- After about 15 to 30 minutes, stir in the cream cheese until melted and cook, uncovered, for an additional 5 minutes.
- Serve with your favorite toppings and enjoy!
Notes
- This chili is mild but does have a slight kick of heat. If you’re sensitive to spice, omit the red chili flakes and reduce the chili powder to 1 teaspoon. You could also leave out the green chiles.
- This is chili, so it’s very thick. If you prefer more of a soup consistency, add a cup to 2 cups more of the broth.
Did you make this recipe?
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This was SO good!! My family loved the different flavors in this.
I’m so happy to hear! It’s one of my favorites too!