This simple Chicken Chili Soup is so easy to put together and perfect for a crowd! Perfect as a weeknight meal or meal prep. Both Instant Pot and slow cooker instructions are included.
Chicken Chili “Soup”
Naming this recipe was definitely harder than I thought it’d be! There’s quite a debate online over what counts as chili, if beans are allowed, if chili is a stew or its own thing, and how much liquid there should be in chili/how thick a chili is.
So after some stewing (ha), I settled on calling this recipe chicken chili soup as it is inspired by chili but has more liquid than the “standard” chili. Either way, I’m in love with this chicken chili and today I’m sharing how you can make this in the Instant Pot as well as a slow cooker!
What You’ll Need To Make Chicken Chili Soup
- chicken, I use a mix of boneless skinless thighs and breast
- onion
- corn (with jalapeños, the mix I use comes with it, feel free to use regular corn and add as much or as little jalapeños you’d like)
- navy beans, rinsed and drained
- fire roasted tomatoes (I use this brand, but in Canada, they’re sold in 796mL/28 fl oz cans)
- minced garlic
- salt & pepper
- chili powder
- paprika
- chicken broth
How To Make This Simple Instant Pot Chicken Chili
- In your Instant Pot, add in all your ingredients.
- Put the lid on, set the valve to sealing, press manual, and set the time for 20 minutes.
- It’ll take around 15-20 minutes for the Instant Pot to build pressure. When done, let the Instant Pot Natural Pressure Release for 10 minutes before quick releasing.
- Remove the chicken from the Instant Pot to shred then stir it back into the Instant Pot.
- If you prefer a thicker chicken chili, you can let the pot run on sauté mode while shredding your chicken to cook down some of the liquid or you can add a cornstarch slurry.
- Serve warm topped with fresh cilantro/parsley, shredded cheese, and/or avocado!
- Store the leftovers for up to 4 days in your fridge in an airtight container.
How To Make a Dump and Go Slow Cooker Chicken Chili
- Add all your ingredients into your slow cooker.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- When done, remove the chicken to shred before returning chicken to the slow cooker, stirring to combine.
- Serve warm topped with fresh cilantro/parsley, shredded cheese, and/or avocado!
- Store the leftovers for up to 4 days in your fridge in an airtight container.
How I Prepare this Freezer Friendly Chicken Chili Ahead of Time/Freezer Instructions
To make a freezer pack, I usually freeze the chicken, corn, beans, onions, and seasoning in a large ziploc then the night before, I’ll thaw it in the fridge before tossing everything in the Instant Pot or slow cooker with the canned tomatoes and stock.
Alternatively, you can make this as is and then freeze in individual portions for up to 3 months and thaw/reheat. You can freeze them in mason jars or these plastic cups if you prefer not to use glass.
TOPPINGS AND SIDES FOR CHICKEN CHILI
Topping Ideas:
- avocado
- parsley or cilantro
- sour cream
- grated cheese
- tortilla chips or strips
- jalapeños
Ideas of what to serve with:
- cornbread
- Flax Cornbread from My Wife Can Cook
- Gluten Free Cornbread With Dairy Free Honey Butter from The Fit Cookie
- brussels sprouts salad
- basil corn salad
- taco cups
- potato wedges
Chicken Chili Soup
Ingredients
- 1.5 lbs chicken, split between boneless skinless chicken thighs and breasts
- 1 spanish onion, sliced
- 1.5 cups corn , with jalapeños mix
- 1 can navy beans, rinsed and drained (540 mL)
- 1 can fire roasted tomatoes, 796mL
- 2 tbsp minced garlic
- 1.5 tsp salt & pepper
- 1 tbsp chili powder
- 1 tbsp paprika
- 3.5 cups chicken broth
Instructions
Instant Pot Instructions
- In your Instant Pot, add in all of the listed ingredients.
- Put the lid on, set the valve to sealing, press manual, and set the time for 20 minutes. When done, let the Instant Pot Natural Pressure Release for 10 minutes before quick releasing.
- Remove the chicken from the Instant Pot to shred then stir it back into the Instant Pot.
- Serve warm topped with fresh cilantro/parsley, shredded cheese, and/or avocado!
Slow Cooker Instructions
- Add all the listed ingredients into the slow cooker.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- When done, remove the chicken to shred before returning chicken to the slow cooker, stirring to combine.
- Serve warm topped with fresh cilantro/parsley, shredded cheese, and/or avocado!
Notes
- It can take around 15-20 minutes for the Instant Pot to build pressure.
- If you prefer a thicker chicken chili, you can let the pot run on sauté mode while shredding your chicken to cook down some of the liquid or you can add a cornstarch slurry.
- Store the leftovers for up to 4 days in your fridge in an airtight container.
Nutrition Per Serving
MORE INSTANT POT RECIPES TO TRY!
- Healthy Instant Pot Lasagna Soup
- Instant Pot Korean Inspired Spicy Chicken Noodle Soup
- Instant Pot Lemon Chicken and Rice Soup
- Instant Pot Coconut Rice
- Instant Pot Lemon Garlic Chicken
- Instant Pot Steak and Mushrooms
Other places to connect with me
Instagram: @carmyshungry
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Email: [email protected]
Kay H.
This looks good! I plan to try an adaptation with leftover cooked navy beans from your Instapot recipe. Another option is using rotisserie chicken perhaps.
Carmy
Great alternatives!