Crock Pot Southwest Chicken Chili Recipe (Slow Cooker)

Southwest Chicken Chili is one of my family’s favorite easy crock pot recipes. It features tender chicken slow cooked in a spicy broth with corn, tomatoes, chipotle chiles and two kinds of beans.

My favorite thing about this simple soup recipe is that it can be put together in about 20 minutes. There’s nothing better than coming home after a long day, opening the door, and smelling the tantalizing aroma of dinner—all ready to serve.

Don’t have a crockpot? No problem! Scroll down for directions about how to make this tasty soup on your stove.

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If you’re a soup lover, be sure to check out our easy recipes for Corn Chowder with Bacon and Green Chile Stew.

Ingredients Notes and Substitutions

Chicken broth – I like organic chicken broth, and for even better flavor you can make your own chicken stock.

Boneless skinless chicken breasts – You can cook the chopped chicken breasts right in the slow cooker. You can also substitute cooked shredded chicken (leftover rotisserie chicken is great for this). Really good with leftover Thanksgiving turkey, too!

Chipotle pepper in adobo sauce – You can usually find these canned peppers in the Mexican or Latin American food aisle of the grocery store. They add a smoky, spicy flavor to the chili. If you prefer, you can substitute green chiles.

Beans – I used black beans and kidney beans, but you can substitute pinto beans, navy beans, or your favorites.

Corn – You can use fresh, canned or frozen corn for this slow cooker dish.

Seasonings – This chili gets plenty of delicious flavor from chili powder, ground cumin, and 4 cloves of fresh garlic. You can add more or less garlic according to your taste buds, and if you’re in a hurry you can substitute 1/2 teaspoon garlic powder.

Equipment Needed

The only special cooking gear you’ll need for this slow cooker southwest chicken chili recipe is a 5- or 6-quart slow cooker. If you don’t own a crock pot, check out the simple stovetop directions below.

Step by Step Instructions

Some of us are visual learners, so let’s go through the steps together. (Scroll down for the printable recipe card if you prefer!)

STEP ONE | In a slow cooker, combine all the soup ingredients.

STEP TWO | Cover with the lid and cook on Low for 6 to 8 hours, or High for 3 to 4 hours.

STEP THREE | Season to taste with salt and freshly ground black pepper.

STEP FOUR | Serve accompanied with your favorite toppings, such as grated cheese, tortilla chips, a dollop of sour cream, chopped cilantro, and a squeeze of fresh lime. See more garnish ideas below!

Storing and Reheating

To store leftovers, allow the chili to cool to room temperature, and transfer it to an airtight container. Store in the refrigerator for up to 3 days.

Reheat chili in a saucepan over medium heat until it starts to bubble around the edges. If it has thickened during storage, you can add a little water or chicken broth to thin it.

You can also reheat the chili in the microwave at High temperature in a microwave-safe container. Heat in 90-second intervals, stirring after each interval, until chili is hot.

How to Freeze

To freeze leftover slow cooker chicken chili, cool it to room temperature and portion it into airtight, freezer-safe containers or bags. Label with the date and description, remove excess air, and freeze for up to 2 months.

When ready to enjoy it, thaw overnight in the refrigerator for best results and reheat on the stovetop or in the microwave.

Best Chili Toppings

The right garnishes can make a bowl of tasty chili even better! These are some of our favorites:

• Shredded cheese
• Sour cream
• Crumbled tortilla chips or corn chips
• Chopped cilantro
• Corn salsa
• Chopped avocado
• Fresh lime wedges
• Chopped green onion
• Salsa fresca
• A dash of hot sauce
• Guacamole
• Sliced jalapeno peppers

What to Serve With Chicken Chili

These are some of our favorite sides and accompaniments to go with this crockpot southwest chicken recipe:

Mexican Cornbread Muffins – A classic pairing, the slightly sweet and crumbly texture of cornbread complements the savory notes of the chili.

Cheesy Green Chile Bread – This addictive bread features a melty topping of Mexican cheese and green chilies.

Cilantro Lime Rice – Fragrant, citrusy cilantro-infused rice is a flavorful side dish.

Southwestern Black Bean Corn Salad – Served on a bed of spicy arugula, this easy salad is topped with a jalapeno lime dressing.

Skillet Mexican Street Corn – An easy side dish featuring corn and cotija cheese.

Crunchy Cabbage Slaw – This salad provides a nice contrast to the chili with crispy veggies and homemade honey lime dressing.

Mini Quesadillas – Golden brown, crispy quesadillas are filled with spicy jalapenos, crispy bacon and melting cheese.

How to Make this Recipe Without a Crockpot

If you don’t have a slow cooker, no problem! Here’s how to make the chicken chipotle chili on your stovetop:

Combine the soup ingredients in a large soup pot or Dutch oven over medium-high heat. Cook, stirring occasionally, until mixture comes to a boil.

Reduce heat to medium-low and cook, stirring occasionally, until soup is just simmering. Cover, reduce heat to Low, and cook, stirring occasionally, for 1 1/2 to 2 hours. Serve with garnishes.

What to Do if Soup is Too Thick

It’s easy to thin this soup. Simply add more chicken broth to the soup mixture until the consistency is to your liking.

How Do You Thicken Soup That is Too Thin?

Just remove the lid from the soup pot or slow cooker, increase the heat temperature, and let the soup cook until some of the excess liquid cooks off. You can also add more beans or corn to thicken the mixture quickly.

More Easy Slow Cooker Recipes

My friend Kathleen at The Fresh Cooky has a Crock Pot Beef Brisket recipe that renders this cut tender, juicy and delicious.

Slow Cooker Balsamic Chicken from my friend Sheila at Life Love and Good Food has the most delicious tangy flavor.

Pork Carnitas is slow cooked until it’s tender, and quick fried until the edges are crispy and golden brown. So tasty in tacos, burritos and with flour tortillas.

You’ll love these Crockpot Pinto Beans seasoned with jalapeños, onion, garlic and spices from Lynn at Nourish and Nestle.

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