A big bowl of chicken chili makes excellent leftovers as long as you haven’t added too much dairy. Too much sour cream or cheese may cause it to separate with the temperature change, so it’s best to put some in the freezer before you add those items or any other toppings. If you decide to freeze it, store it in an airtight container. It can keep for up to 6 months in the freezer.  Once you are ready to thaw your chicken chili, run the container under hot water until you can remove the chili. Put the frozen chili in a pot and add about ¼ cup of chicken broth. Then heat over medium heat until the chili thaws and warms through.