Chicken Enchilada Chili combines the bold, zesty flavors of classic enchiladas with the comforting warmth of chili. This one-pot wonder is packed with shredded chicken, beans, corn, and a rich enchilada-spiced broth that’s thickened with a touch of creaminess. It’s a hearty and satisfying dish that’s perfect for family dinners, game nights, or meal prepping for the week. Serve it with tortilla chips, shredded cheese, and a dollop of sour cream for a chili experience that feels like a fiesta in a bowl!
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto or kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1 cup frozen corn)
- 2 cups chicken broth
- 1 can (15 oz) red enchilada sauce
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1/2 cup heavy cream or sour cream (optional, for creaminess)
- Toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro, lime wedges
Instructions:
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes. Stir in the bell peppers and cook for another 3-4 minutes.
- Build the Base: Add the shredded chicken, black beans, pinto beans, corn, chicken broth, enchilada sauce, and diced tomatoes to the pot. Stir to combine.
- Season: Stir in the cumin, chili powder, smoked paprika, oregano, cayenne pepper (if using), and a generous pinch of salt and pepper. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low and let the chili simmer for 20-25 minutes, stirring occasionally to allow the flavors to meld.
- Add Creaminess (Optional): Stir in the heavy cream or sour cream for a richer, creamier chili. Simmer for another 5 minutes.
- Serve: Ladle the chili into bowls and top with your favorite garnishes: shredded cheese, sour cream, avocado slices, tortilla chips, fresh cilantro, or a squeeze of lime juice.
Chicken Enchilada Chili is a crowd-pleaser that combines the best of two classic dishes. Make it for a comforting dinner or freeze leftovers for an easy, flavorful meal anytime!
