Chicken Chili Recipe

Chicken chili topped with tortilla strips, sour cream and lime.

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.

Course Main Course

Cuisine Mexican, Tex-Mex

Diet Gluten Free, Low Fat

Prep Time 10

Cook Time 20

Total Time 30

Servings 1 1/2 cup servings

Calories 374

Author Kim

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

*Slightly warm the cream cheese in the microwave for 15-20 seconds, unwrapped and on a microwave-safe plate. This will helps it mix into the chili much easier.

Slow Cooker Instructions

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!

Storing Leftovers

Place leftovers in an airtight container and store in the fridge for up to about 4 days. Reheat in the microwave or on the stovetop.

More Tips

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.

Nutrition