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!
Servings: 6
Ingredients
- 1 to 2 Tablespoons Olive Oil
- 1 Onion (finely diced)
- 1 1/2 lbs. Chicken Breast (cut into bite-size pieces)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- (1) 10-ounce can Rotel Diced Tomatoes with Green Chilies
- (1) 10-ounce can Red Enchilada Sauce
- (1) 10-ounce can Green Enchilada Sauce
- 1 teaspoon Cumin
- 1 teaspoon Better than Bouillon Chicken Base
- 10 ounces Frozen Corn (may use fire roasted corn or regular)
- 1 to 2 cans Black Beans (drained and rinsed, I use 2 cans)
- 2 cups Mexican Cheese Blend or Cheddar Cheese (grated)
- 1/2 cup Sour Cream (or heavy cream)
- 1 Lime (optional)
Tortilla Strips:
- 4 to 6 Corn Tortillas
- Oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft.
- Cut chicken into bite size pieces. 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. Once it is no longer bubbling, 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.
- Top each bowl of soup with tortilla strips, sour cream, and cilantro.
Notes
You can prepare the chicken one of three ways. Everything else about the soup stays the same.
Option #1 -- Rotisserie Chicken. 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 towards the end of cooking.
Option #2 -- Simmer Chicken right in the soup. 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.
Option #3 -- Sauteed Chicken. These are 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.
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. *For a thinner soup, you can add one 14.5 ounce can of chicken broth
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. *For a thinner soup, you can add one 14.5 ounce can of chicken broth
