Recipe: Delicious Crockpot Mexican Chicken Chili

Crockpot Mexican Chicken Chili. Chicken Taco Chili is one of my favorite chili recipes! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn! Click the Bookmark Icon to Add to Your Favories.

It's delicious served in tortillas Feel free to play with the heat if you want and add more chili powder, a dash of cayenne, or. This Crockpot Creamy White Chicken Chili recipe is sooooo creamy (without any heavy cream!), comforting, wonderfully hearty, and the layers of flavors are out of this world! It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds! You can have Crockpot Mexican Chicken Chili using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Crockpot Mexican Chicken Chili

1. It’s 2 can of MILD Rotel.
2. You need 2 can of Mexican corn only-it has great flavor with bell pepper in it.
3. It’s 1 box of Cream cheese.
4. It’s 1 of Shredded chicken or rotisserie chicken with skin removed and shredded.
5. Prepare 2 can of Black beans-drained and washed.
6. Prepare 1 envelope of Taco Bell taco seasoning- use this kind it has better flavor than El Paso.
7. It’s 1 of Yellow onion finely diced.
8. You need 1 of Several Green onions finely diced.
9. You need 1 of Fresh diced cilantro.
10. Prepare 1 of Garlic-powder or minced.
11. You need 1 of Salt and cracked black pepper.
12. Prepare 1 of Queso dip-optional.
13. You need 1 of Shredded Mexican blend cheese-optional.

So even if you have never tasted White. This delicious Crockpot Chili recipe is hearty and perfect for chilly weather! Easy to make and perfect for loading up with your favorite toppings! Easy comfort food is my FAVORITE.

Crockpot Mexican Chicken Chili instructions

1. I layered mine in crockpot, starting with Rotel, then 1 can of each, as well as half of the veggies, and half taco seasoning, then repeated with the rest..
2. Continue to layer it with 1 can of each and rest of taco seasoning and diced veg/herbs. Then add the shredded chicken on top, since it's already cooked. Set to high..
3. Top with cream cheese. Make sure to cut into pieces and put them evenly throughout on top all around. Once it starts melting, give it all-A GOOD STIR. Then add the garlic powder, salt and cracked pepper. Stir again. And continue to check on it from time to time and stir, making sure the cream cheese has no lumps:).
4. Once all the cream cheese has completely melted and no lumps…change setting to low and let simmer for an hour or 2.
5. Once done, give it a good stir again. And it should look like this:) also…see my next direction for tips, etc about the queso and shredded cheese..
6. Tips: Tip 1:If you can't find the Mexican corn, you can get 2 cans of the whole kernel corn and add a jar of chunky salsa but really try to find the can Mexicorn (it has awesome flavor) Del Monte and green giant brands have it. Tip 2:I made steamed rice, and added taco seasoning to the water and stir it before I put in my rice cooker. Tip 3: once rice is done, add your rice to your plate, top with the crockpot mixture, and you can top it with queso dip, shredded Mexican blend cheese, some of the green onions, and a lil fresh cilantro if you had any of the green onions and cilantro left. You can also just do this instead of adding the queso and shredded cheese to crockpot..
7. Also, you can serve with rice as I listed above, tostitos, or cut some tortilla bread in triangles, or make a taco or quesadilla out of it..

Make sure to try this Easy Lazy Day Lasagna and One Pot Olive Garden Zuppa Toscana Soup! This recipe for Easy Cheesy Crockpot Chicken Corn Chili is packed with warm Mexican flavors amid a deliciously creamy base. It doesn't sit heavy in your stomach but manages to fill you up with comforting, nutritious ingredients. Perfect for busy weeknights and lazy Sundays! This crockpot spicy chicken tortilla soup will spice up your Mexican night without you having to do any heavy prep after work.