Name: Chicken Taco Chili
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Ingredients: 2 (14.5 oz) cans diced tomatoes, undrained1 (4 oz) can diced green chiles; 1 (16 oz) can chili beans in sauce; 1 (15.5 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1½ cups frozen corn; 1 lb boneless, skinless chicken thighs; 1 cup chicken stock or broth; 1 tbsp chili powder; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp paprika; ½ tsp dried oregano; 1½ tsp ground cumin; 1 tsp salt; ¼ tsp black pepper; 1 (8 oz) package cream cheese, softened; 1 lime, optional; Optional toppings: shredded cheddar, sour cream, avocado, tortilla strips, cilantro

Description

Chicken Taco Chili is a creamy, protein-packed slow cooker recipe made with beans, corn, tomatoes, and tender shredded chicken. It’s full of taco-inspired spices and topped with all your favorite fixings. Simple, comforting, and perfect for weeknight dinners or meal prep!

Ingredients

Scale

2 (14.5 oz) cans diced tomatoes, undrained1 (4 oz) can diced green chiles

1 (16 oz) can chili beans in sauce

1 (15.5 oz) can kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1½ cups frozen corn

1 lb boneless, skinless chicken thighs

1 cup chicken stock or broth

1 tbsp chili powder

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

½ tsp dried oregano

1½ tsp ground cumin

1 tsp salt

¼ tsp black pepper

1 (8 oz) package cream cheese, softened

1 lime, optional

Optional toppings: shredded cheddar, sour cream, avocado, tortilla strips, cilantro

Instructions

Prep the slow cooker
Place all ingredients except the cream cheese and toppings into your Crock‑Pot or slow cooker. Stir until well combined, and press the chicken thighs so they sit below the liquid surface.
Cook
Cover, and cook on high for 3 to 5 hours or on low for 5 to 8 hours. You want the chicken to cook fully and be easy to shred.
Shred the chicken
Remove the chicken thighs from the pot. Use two forks to shred into bite‑sized pieces. Set aside.
Blend in the cream cheese
Soften the cream cheese (microwave for ~1 minute), then whisk it into the chili in the slow cooker until it is fully melted and the mixture is smooth and creamy.
Reincorporate the chicken
Return the shredded chicken into the pot. Stir gently. Taste and adjust seasoning. If desired, squeeze in 1 to 2 tablespoons of fresh lime juice for brightness.
Serve
Ladle the chili into bowls. Top with your favorite garnishes (cheese, sour cream, avocado, tortilla strips, cilantro, etc.). Enjoy while hot!

Notes

Use full-fat cream cheese for best texture.

Fire-roasted tomatoes and green chiles add deeper flavor.

If chili becomes too thick, stir in a splash of chicken broth or water.

Spice level is adjustable by chili selection or extra seasonings.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Dinner

Nutrition

Serving Size: 1 bowl
Calories: 422 kcal
Carbohydrates: 49 g
Protein: 27 g