Chicken Taco Chili

Why You’ll Love This Recipe

I like that this chili is both filling and budget-friendly, using mostly pantry staples. The addition of cream cheese makes it luxuriously creamy without being too heavy. It’s versatile too—I can adjust the spice level, add toppings, or even make it in the Instant Pot if I want it faster. This is one of those recipes I keep on rotation during the colder months because it’s always a hit with family and friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 (14.5-ounce) cans diced tomatoes (don’t drain)

• 1 (4-ounce) can diced green chiles

• 1 (16-ounce) can chili beans (not drained)

• 1 (15.5-ounce) can kidney beans, drained and rinsed

• 1 (15-ounce) can black beans, drained and rinsed

• 1 ½ cups frozen corn

• 1 pound boneless, skinless chicken thighs

• 1 cup chicken stock or broth

• 1 tablespoon chili powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• ½ teaspoon dried oregano

• 1 ½ teaspoons ground cumin

• 1 teaspoon salt

• ¼ teaspoon pepper

• 1 (8-ounce) package cream cheese, softened

• 1 lime (optional, for juice)

• Optional toppings: shredded cheddar, sour cream, diced avocado, tortilla chips or strips

directions

1. Add all ingredients except cream cheese, lime juice, and toppings to the slow cooker. Stir well, making sure the chicken is submerged.

2. Cover and cook on high for 3–5 hours or on low for 5–8 hours, until the chicken shreds easily.

3. Remove chicken, shred with two forks, and set aside.

4. Soften cream cheese in the microwave for 1 minute, then whisk it into the slow cooker until smooth.

5. Return shredded chicken to the pot, stir well, and taste for seasoning. Add lime juice if desired.

6. Ladle into bowls and serve with your favorite toppings.

Servings and timing

This recipe makes 8 servings. Prep time is 20 minutes, cook time is 5 hours on low (or 3 hours on high), for a total of 5 hours and 20 minutes.

Variations

• I sometimes use chicken breast instead of thighs if that’s what I have.

• For a spicier version, I use hot green chiles and add cayenne pepper.

• If I want to lighten it up, I swap the cream cheese for Greek yogurt at the end.

• To make it vegetarian, I leave out the chicken and add extra beans and veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for 3–5 days. To reheat, I warm it gently on the stovetop, adding a splash of chicken broth if it has thickened too much. It also freezes well—once cooled, I portion it into freezer-safe containers and store it for up to 3 months.

FAQs

Can I make this in the Instant Pot?

Yes, I cook on high pressure for about 15 minutes, then quick release and stir in the cream cheese afterward.

What if I don’t have chili beans?

I use pinto or ranch beans instead and add a bit more seasoning to make up for the missing sauce.

Can I use low-fat cream cheese?

I don’t recommend it since it can curdle in the heat. Full-fat gives the best creamy texture.

Do I need to brown the chicken first?

No, I just add it raw to the slow cooker—it cooks perfectly and shreds easily.

What toppings go best with this chili?

I like shredded cheddar, sour cream, avocado, tortilla chips, or even a sprinkle of fresh cilantro.

Conclusion

This Chicken Taco Chili is one of my favorite slow cooker meals because it’s so easy and comforting. The mix of beans, corn, and chicken in a creamy, spicy sauce makes it hearty and delicious. I like how customizable it is with toppings, and it’s always a crowd-pleaser at the dinner table.