You know those nights when you need dinner on the table fast, but you still want something that tastes like you fussed over it? That’s exactly why I’m obsessed with this Cheesy Chicken Tortilla Chili! It’s become my go-to weeknight lifesaver – packed with tender chicken, hearty beans, and just the right amount of cheese to make it feel indulgent. The best part? It comes together in about 25 minutes flat, which is faster than my kids can argue about what to watch on TV.
I first threw this together one chaotic Tuesday when we had soccer practice, homework meltdowns, and zero time for complicated cooking. Now it’s in our regular rotation because everyone (even my picky eater!) goes back for seconds. The tortilla chips add this amazing texture that makes it feel special, while the chili seasoning mix keeps things simple without sacrificing flavor. Trust me, this is the kind of meal that’ll make you feel like a kitchen rockstar with minimal effort!
Table of Contents
Table of Contents
Why You’ll Love This Cheesy Chicken Tortilla Chili
Let me tell you why this chili has become my family’s favorite weeknight hero:
- Speedy satisfaction: From fridge to table in 25 minutes flat – faster than pizza delivery!
- Flavor that punches above its weight: That magical combo of melty cheese, crispy tortilla chips, and smoky chili seasoning tastes like you spent hours cooking.
- One-pot wonder: Minimal cleanup means more time for what matters (aka collapsing on the couch).
- Kid-approved magic: The cheesy goodness makes even veggie-haters gobble up the beans and corn.
- Endless possibilities: Dress it up with avocado, sour cream, or extra cheese – it’s like getting a new meal every time!
This Cheesy Chicken Tortilla Chili isn’t just dinner – it’s your new secret weapon for happy bellies and peaceful evenings.
Ingredients for Cheesy Chicken Tortilla Chili
Here’s everything you’ll need to make this flavor-packed chili – I promise it’s all simple stuff you might already have in your pantry! The magic is in how these basic ingredients come together:
- 1 tablespoon oil – I use avocado oil, but vegetable or olive oil works great too
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes (pro tip: slightly frozen chicken is easier to dice!)
- 1 package McCormick® Chili Seasoning Mix – my secret shortcut for big flavor
- 1 can (14.5 oz) diced tomatoes, undrained – that liquid gold adds amazing depth
- 1 can (15-16 oz) kidney beans, undrained – the starchy liquid helps thicken the chili
- 1 can (11 oz) Mexican-style corn, drained – the little flavor bombs of the dish
- 1/2 cup water – just enough to bring it all together
- 1 1/2 cups bite-size tortilla chips – measure with your heart here, I won’t judge!
See? Nothing fancy – just pantry staples that transform into something magical. Now let’s get cooking!
How to Make Cheesy Chicken Tortilla Chili
Okay, let’s dive into making this glorious chili! I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Here’s exactly how I do it:
Step 1: Brown the Chicken
First, grab your favorite big skillet – I use my trusty cast iron because it gives the chicken such nice color. Heat that tablespoon of oil over medium-high heat until it shimmers (about 30 seconds). Now toss in your cubed chicken and let it sit undisturbed for a minute – this helps get those golden-brown bits that add SO much flavor. Stir occasionally for about 5 minutes total until the chicken is lightly browned but not cooked through yet (it’ll finish cooking in the chili).
Step 2: Combine Ingredients
Here’s where the magic happens! Dump in that packet of chili seasoning first – let it coat the chicken for about 30 seconds until your kitchen smells amazing. Then add the tomatoes WITH their juices (don’t drain them!), the beans WITH their liquid (trust me, this makes the chili perfectly thick), the drained corn, and water. Finally, crumble in those tortilla chips – they’ll soften into the most delicious texture!
Step 3: Simmer to Perfection
Bring everything to a boil (you’ll see bubbles dancing around the edges), then immediately reduce the heat to low. Cover with a lid slightly ajar and let it bubble gently for 10 minutes – I stir every 3 minutes or so to prevent sticking. You’ll know it’s done when the chicken is cooked through and the chili has thickened slightly. The tortilla chips will have softened but still give little satisfying bites of texture.
That’s it! Now just ladle it into bowls and top with whatever makes your heart happy. I’m telling you, this chili tastes like it took hours but comes together faster than my kids can say “I’m hungry” for the tenth time!
Tips for the Best Cheesy Chicken Tortilla Chili
After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “wow, can I get this recipe?” good:
- Fresh corn magic: In summer, I swap canned corn for fresh kernels cut right off the cob – that sweet crunch is incredible!
- Spice it your way: The seasoning packet gives perfect heat for my family, but add a pinch of cayenne if you like it fiery.
- Chip timing: For extra texture, stir in half the tortilla chips at the end – they stay nice and crispy.
- Cheese upgrade: Mix in a handful of shredded Monterey Jack during the last 2 minutes of simmering for next-level creaminess.
- Chicken shortcut: Use rotisserie chicken when I’m really pressed for time – just add it with the other ingredients.
Little tweaks make this chili feel new every time – have fun playing with it!
Print
25-Minute Cheesy Chicken Tortilla Chili
A hearty and flavorful cheesy chicken tortilla chili that’s perfect for a quick dinner. This dish combines tender chicken, beans, corn, and tortilla chips in a rich tomato base.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon oil
- 1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
- 1 package McCormick® Chili Seasoning Mix
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (15 to 16 ounces) kidney beans, undrained
- 1 can (11 ounces) Mexican-style corn, drained
- 1/2 cup water
- 1 1/2 cups bite-size tortilla chips
Instructions
- Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook and stir for 5 minutes or until lightly browned.
- Stir in Seasoning Mix, tomatoes, beans, corn, water, and tortilla chips. Bring to a boil.
- Reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
- Serve with desired toppings.
Notes
- Substitute kidney beans with black beans if preferred.
- Use fresh or frozen corn instead of canned corn.
- Top with shredded cheese, sour cream, or avocado for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Ingredient Substitutions & Notes
Listen, I know we don’t always have exactly what a recipe calls for – here’s how to make this chili work with what’s in your pantry:
- Bean swap: Black beans work beautifully instead of kidney beans – just keep that liquid for thickness!
- Corn options: Frozen corn (thawed) or fresh kernels work great if you’re out of canned.
- Chicken variations: Thighs add richer flavor, or use leftover turkey for a Thanksgiving twist.
- Chip alternatives: No tortilla chips? Crushed nacho cheese Doritos add fun flavor (my kids’ favorite!).
- Seasoning hack: Out of packets? Mix 2 tbsp chili powder + 1 tsp each cumin and garlic powder.
The beauty of this chili is how forgiving it is – make it yours! If you are looking for other easy weeknight meals, check out my Fajita Chicken Cottage Cheese Bake.
Serving Suggestions for Cheesy Chicken Tortilla Chili
Oh, the toppings! This is where your Cheesy Chicken Tortilla Chili really shines. I always set up a little “fixings bar” so everyone can customize their bowl – it’s half the fun! My must-haves are:
- A big dollop of cool sour cream
- Diced creamy avocado (squeeze some lime on top to keep it green)
- Extra shredded cheese (because is there ever enough?)
- Fresh cilantro leaves for that bright pop
- A few extra tortilla chips on the side for crunch
Sometimes I’ll even serve it over rice for my carb-loving husband – pure comfort in a bowl! For more comfort food ideas, you might enjoy this Chicken Alfredo Cottage Cheese Bake.
Storage & Reheating Instructions
This chili keeps like a dream! Store leftovers in an airtight container in the fridge for up to 4 days – the flavors actually get better. For freezing, portion it out and it’ll stay good for 2 months. To reheat, I prefer the stovetop (medium-low with a splash of water), but the microwave works in a pinch – just stir every 30 seconds!
Cheesy Chicken Tortilla Chili FAQs
I get asked about this chili all the time – here are the answers to the questions that pop up most often:
Can I use frozen chicken?
Absolutely! Just thaw it first (overnight in the fridge works best) and pat it dry – that helps it brown nicely. Frozen chicken straight into the pan makes everything watery, and we want that perfect texture!
What if I don’t have tortilla chips?
No worries! Crushed up taco shells or even stale corn tortillas work in a pinch. My neighbor once used Fritos in a pinch and said it was delicious (though I haven’t tried that myself yet!).
Can I make this in a slow cooker?
You bet! Brown the chicken first (trust me, it’s worth the extra step), then dump everything except the chips into your slow cooker. Cook on low for 4-5 hours and stir in the tortilla chips just before serving.
Is this chili too spicy for kids?
The seasoning packet gives mild heat – my 6-year-old gobbles it up! For super sensitive palates, use half the packet and add more to taste after cooking.
How can I make it creamier?
Stir in a brick of cream cheese during the last 5 minutes of cooking – it melts into the most luxurious texture! Or top each bowl with a drizzle of heavy cream for that diner-style chili feel.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of Cheesy Chicken Tortilla Chili (based on my exact ingredients – yours might vary slightly):
- Calories: About 350 per serving
- Protein: 25g (thanks to all that chicken!)
- Carbs: 35g with 8g fiber from those amazing beans
- Fat: 12g (mostly the good kind from the chicken and oil)
Remember, these numbers are estimates – they’ll change if you use different brands or add extra toppings (no judgment on that extra cheese!). For exact counts, plug your specific ingredients into a nutrition calculator.
Share Your Feedback
I’d love to hear how your Cheesy Chicken Tortilla Chili turned out! Did your family go crazy for it like mine does? Drop a comment below or snap a photo of your masterpiece – nothing makes me happier than seeing your kitchen wins! You can also follow along for more quick recipes on Facebook.
