Chicken Taco Chili
This easy chicken taco chili is loaded with beans, corn, shredded chicken, and bold spices—made right in the slow cooker for a cozy, flavor-packed dinner.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 8 servings
- Category: Dinner, Soup
- Method: Slow Cooker (Crock-Pot or Instant Pot)
- Cuisine: American
Ingredients
2 (14.5-ounce) cans diced tomatoes (undrained)
1 (4-ounce) can diced green chiles (mild, medium, or hot)
1 (16-ounce) can chili beans (undrained; see note)
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1½ cups frozen corn
1 lb 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
1½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon black pepper
1 (8-ounce) package cream cheese, softened (full fat recommended)
1 lime, juiced (optional)
Optional Toppings:
Shredded sharp Cheddar cheese
Sour cream
Diced avocado
Tortilla chips or strips
Fresh cilantro
Instructions
Add everything except the cream cheese and toppings to a 6-quart Crock-Pot. Stir well, pressing chicken below the liquid.
Cover and cook on high for 3–5 hours or low for 5–8 hours, until chicken is tender and easily shredded.
Remove chicken, shred with two forks, and set aside.
Microwave cream cheese for 1 minute to soften. Add to Crock-Pot and whisk until fully melted and smooth.
Return shredded chicken to the Crock-Pot, stir, and taste for seasoning. Optionally, add lime juice for brightness.
Ladle chili into bowls and serve with toppings of choice.
Notes
Use full-fat cream cheese to avoid curdling.
Fire-roasted tomatoes add extra smoky flavor.
If you can’t find chili beans, swap with pinto beans and add extra seasoning.
Leftovers store in the fridge for 3–5 days or freeze up to 3 months.
Find it online: https://allrecipesmade.com/chicken-taco-chili/
