Chicken Enchilada Chili

If you love enchiladas, you’ll love this Chicken Enchilada Chili. Made with tender chicken, red and green enchilada sauce, black beans, fire roasted corn and cheese, it’s rich, creamy, and incredibly comforting. This Chicken Enchilada Soup is a delicious one pot dinner recipe that is full of so much flavor!

It is the start of a New Year which means that I am focusing on nourishing dinner ideas that I can make for my family. I love how this time of year serves as a reset and a chance to slow down, and I’m excited to share many new dinner recipes with you.

We are starting off strong with this Chicken Enchilada Chili recipe. My youngest daughter was the biggest Zuppa’s fan when she was younger and anytime we asked what she felt like eating, it was always the same answer — Zuppa’s. She ordered the same thing every time — chicken enchilada chili and chicken fingers.

Since she loves the soup so much, I was determined to figure out how to make it at home. This Chicken Enchilada Soup is cozy, creamy, and layered with enchilada-style flavor — like your favorite enchiladas transformed into a hearty bowl of chili. Red enchilada sauce adds warmth and depth, while green enchilada sauce brightens everything up with a tangy kick. Rotel tomatoes, black beans, and fire-roasted corn round it all out, and a little cream or sour cream and Mexican cheese gives it that restaurant-style finish.

And the BEST part?
You can make it with rotisserie chicken, chicken simmered right in the soup, or pan-seared chicken — all delicious and the perfect way to add protein to this soup.

I could make homemade soups for every meal, it’s such a staple comfort food! One of my favorite soups to make is my Bacon Cheddar Gnocchi Soup. A creamy and flavorful White Chicken Chili is another staple in our house.

Zuppa’s Chicken Enchilada Chili Ingredients:

• Olive Oil– Use extra virgin olive oil or a neutral oil.
• Onion – Dice into small pieces.
• Chicken – Use breast or thighs.
• Red Enchilada Sauce – Adds warmth, and classic enchilada flavor.
• Green Enchilada Sauce – Brings brightness and a slight tang to balance the red sauce.
• Rotel Tomatoes with Green Chilies – Adds a bunch of flavor.
• Black Beans – You can use pinto beans, if you prefer.
• Fire-Roasted Corn – Adds sweetness and texture.
• Cheddar or Mexican Cheese – Use medium cheddar cheese for the flavor. Or you can use a Mexican cheese blend.
• Sour Cream or Half-and-Half – Gives the chili an enchilada-style finish.
• Better than Bouillon Chicken Base —  Better Than Bouillon adds deep, savory chicken flavor without thinning the soup with extra liquid.
• Cumin, Salt & Pepper 
• Corn Tortilla Strips – Adds texture and that classic enchilada taste.

Choose your Chicken Method:

You can prepare the chicken one of three ways. Everything else about the soup stays the same.

Option #1 — Rotisserie Chicken (fast and flavorful). This is the easiest — and perfect for weeknights. I like to buy my rotisserie chicken from Costco since it is such a great value at $4.99. Remove the skin and shred about 3 cups of chicken. Set aside and add it to the soup when directed in the recipe below.

The pros of using rotisserie chicken are that it is already seasoned, tender and juicy, and super convenient.

Option #2 — Simmer Chicken right in the soup (zero prep). This method infuses the chicken with enchilada flavor. Sprinkle salt over the chicken and place chicken breasts directly in the pot after the liquids are added. Simmer for 15-20 minutes, until cooked through. Remove, shred with forks, and return to the pot.

The pros are it takes minimal dishes, super tender, and flavored with the enchilada sauce.

Option #3 — Sauteed Chicken (golden and savory). This adds a little extra caramelized flavor and is chunks of chicken instead of shredded chicken. Cut chicken breast into bite-size pieces. Heat 1-2 Tablespoons of olive oil in the pot. Season with salt and pepper. Cook until lightly golden and cooked through, about 5-6 minutes. Remove and add back later with the liquids.

The pros are the best texture, extra flavor from the sauteeing, tastes like restaurant style chicken chili.

How to make the Best Chicken Enchilada Soup:

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft.
• Add chicken and cook for 5-6 minutes until a light golden color. Sprinkle with salt and pepper. See more options in the notes for using different types of chicken.
• Add rotel tomatoes, red enchilada sauce, green enchilada sauce, cumin, and better than bouillon. Add corn and drained beans. Let simmer for 15 minutes.
• Reduce heat to low and add cheese and sour cream (or heavy cream). Heat gently until creamy — don’t boil after adding dairy — or it will curdle.
• Taste and adjust seasonings. Squeeze 1 whole lime to brighten the soup.
• Make homemade tortilla strips by cutting corn tortillas into strips. Heat a small skillet over medium heat. Add oil and allow to heat. Add corn tortillas and fry until golden and carefully remove from the oil with tongs and set on a paper towel lined plate.

Heaven in a bowl. Guaranteed.

Toppings can turn great soup into AMAZING soup:

• Crispy tortilla strips
• Cheese
• Sour cream
• Cilantro
• Lime wedges

A squeeze of lime = magic.

If you want to switch it up, try topping this chili with grilled chicken from my favorite chicken marinade recipe—you can also cook the chicken right in the same pot at the beginning, then shred it and continue with the recipe for easy cleanup.

Frequently Asked Questions (FAQ’s):

1. Can I make this in a slow cooker?
   Yes! Add all ingredients except dairy and cheese and cook on LOW for 6–7 hours. Stir in sour cream and cheese at the end until it’s all completely melted.
2. Is chicken enchilada chili spicy?
   It’s mild to medium depending on your enchilada sauce. You can easily adjust the heat by grabbing your preference of heat.
3. Can I make this ahead of time?
   Absolutely! This recipe is perfect for meal prep and reheats beautifully. It will last 4-5 days in the fridge.

I love to serve this with the Best Cornbread Recipe or Jalapeno Cheddar Cornbread. You can also serve it with soft french bread.

More Soup Recipes:

If you love flavorful one-pot soup recipes, these are the ones for you…

Green Chile Chicken Enchilada Soup

Slow Cooker Creamy Chicken Tortilla Soup

Chicken Queso Soup

Chicken Jalapeno Popper Soup