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Creamy Red Chicken Chili Recipe

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3.9 from 11 reviews

This creamy red chicken chili is a comforting slow-cooked dish packed with tender shredded chicken, fire-roasted tomatoes, flavorful spices, and a creamy touch of cream cheese. Enhanced with hearty beans, sweet corn, and a hint of lime, it’s a perfect warming meal that combines rich flavors and satisfying textures, ideal for busy days when you want a delicious, hands-off recipe.

Ingredients

Chicken and Base Ingredients

  • 1 lb skinless boneless chicken breasts (2-3 breasts)
  • 1 yellow onion, diced small
  • 1 green bell pepper, diced small
  • 5 cloves garlic, minced
  • 1 4-oz can chopped green chilies
  • 1 28-oz can fire roasted crushed tomatoes
  • 1 cup water
  • 2 tsp Better Than Bouillon Chicken Flavor paste
  • ¼ tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 Tbsp chili powder
  • Black pepper, to taste

Beans, Corn and Dairy

  • 1 18-oz can pinto beans, drained and rinsed
  • 1 18-oz can black beans, drained and rinsed
  • 1 12-oz can sweet corn, drained and rinsed
  • 4 oz cream cheese

Finishing Touches

  • ½ lime (juice only)
  • Lime wedges, for serving
  • Shredded pepper jack cheese, for serving
  • Avocado slices, for serving

Instructions

  1. Combine base ingredients: Add chicken breasts, diced onion, diced green bell pepper, minced garlic, chopped green chilies, fire-roasted crushed tomatoes, water, Better Than Bouillon Chicken Flavor paste, cayenne pepper if using, salt, cumin, oregano, chili powder, and black pepper into the slow cooker. Stir everything together well to combine the flavors.
  2. Cook the chicken chili: Cover the slow cooker and cook on high for 3½ hours or on low for 7 hours, or until the chicken is tender enough to be easily shredded with a fork.
  3. Shred the chicken: Remove the lid and shred the chicken directly in the slow cooker using two forks, or lift the chicken out to shred on a cutting board and then return it back to the pot. Stir to distribute the shredded chicken evenly.
  4. Add beans and corn: Add the drained and rinsed pinto beans, black beans, and sweet corn to the slow cooker. Stir gently to blend them into the chili, cover, and cook on the same setting for another 30 minutes to heat through.
  5. Melt in cream cheese and add lime: Add the cream cheese and squeeze in the juice of half a lime. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy texture. Taste the chili and adjust seasoning or lime juice if needed.
  6. Serve: Serve the creamy red chicken chili hot, garnished with lime wedges, shredded pepperjack cheese, and avocado slices as desired for added flavor and texture.

Notes

  • For extra spice, increase the cayenne pepper to your preferred heat level.
  • You can substitute chicken thighs for breasts if you prefer darker meat; cooking times remain the same.
  • If you don’t have Better Than Bouillon, use 1-2 chicken bouillon cubes dissolved in water as an alternative.
  • The lime juice brightens and balances the chili’s richness—don’t skip it!
  • This chili can be made a day ahead; flavors improve with time and can be reheated gently on the stovetop or in a slow cooker.

Find it online: https://yumntasty.com/creamy-red-chicken-chili-recipe/