Chicken Enchilada Chili . . . this chicken chili is so packed with flavor that no one will guess how easy it is to make!
For some reason, my kids aren’t big fans of traditional chili. They did love this chicken enchilada chili though! Even the seven year old, who turned up her nose at first, ended up asking for seconds. It is definitely going into the regular rotation.
This is one of the easiest chili recipes I have ever made. Aside from browning the chicken, all you need to do is toss in the ingredients into your soup pot and let it simmer.
After about 30 minutes, you shred the chicken and you have a steamy bowl of deliciousness ready to warm you up. The green chili sauce really does give it a great chicken enchilada flavor!
We actually ended up having leftovers, and it was just as fantastic the next day. We’ve had seriously cold weather this week, so this chili was perfect!
It’s the garnishes that really take this chili over the top. The diced avocado was my favorite. It adds a rich and creaminess to the soup, and offsets the spice. So yummy!
My kids of course loved the chips the best. My daughter actually used chips to scoop up the last bits of chili left in her bowl. She must be a girl after my own heart. 😉
Every last bite of this chicken chili is scrumptious, and it has just the right amount of heat to warm you up on a bitter cold winter evening. You can add more heat by upping the amount of taco seasoning, or even using hot enchilada sauce.
Give it a try, it might just become a favorite at your house too!
Easy Chicken Enchilada Chili
- 1 Tbsp oil
- 3 chicken breasts
- 1 28oz can mild green enchilada sauce
- 1 Tbsp chicken base
- 2 cups water
- 2 15oz can black beans, rinsed and drained
- 3 Tbsp taco seasoning
- 2 tsp ground cumin
- 1 16oz bag frozen corn
- 1 cup grated colby jack cheese
- Tortilla chips
- Diced avocado
- Grated colby jack cheese
- Brown chicken breasts in oil in a large soup pot.
- Add enchilada sauce, chicken base, water, black beans, seasonings, and corn. Bring to a boil and simmer for 30 minutes or till chicken is done.
- Stir in the one cup of cheese and heat till melted.
- Serve with tortilla chips, diced avocado, and additional grated cheese.
-Recipe inspired by Lil' Luna
Amount Per Serving: Calories: 438Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 1227mgCarbohydrates: 41gNet Carbohydrates: 0gFiber: 13gSugar: 6gSugar Alcohols: 0gProtein: 31g
Today is National Chili Day! I’m teaming up with some fellow foodies to bring you over two dozen mouthwatering chili recipes. Enjoy!
Brand New Celebrating Food Bloggers Chili Recipes :
Instant Pot Turkey Lentil Chili from 365 Days of Slow Cooking
Instant Pot White Chicken Chili from Ashlee Marie
Chicken Enchilada Chili (right here!)
Slow Cooker White Chicken Chili from Real Mom Kitchen
Taco Chili from Simply Stacie
Instant Pot Lentil and Bean Chili from Supergolden Bakes
Slow Cooker Chili from Pretty Providence
Pork Chili Verde from The Baker Upstairs
Sweet Potato Chili from Namely Marly
Homemade 3 Bean Vegetarian Chili from An Italian in My Kitchen
Award Winning Crockpot Chili from Heather Likes Food
Instant Pot Chili from Savory Experiments
Even more delicious chili recipes:
Fritos Chili Casserole from Creations by Kara
Mexican Chicken Chili from Creations by Kara
Easy Chili Cheese Dip from Creations by Kara
Slow Cooker Cream Cheese Chicken Chili from Plain Chicken
Cheese Tortellini Chili from The Taylor House
Loaded Quinoa Chili from Domestic Superhero
Chipotle Chocolate Chili from Our Best Bites
Cheesy Chili Bombs from This Mama Loves Food
Chili Cheese Bread Dip from Sunny Sweet Days
Chili Pot Pies with Cornbread Crust from Sweet Peas and Saffron
Pumpkin Chili from Tidy Mom
Crockpot Cream Chicken Chili from Chelsea’s Messy Apron
BBQ Chicken Chili from Carlsbad Cravings
Chili Cheese Baked Potato Casserole from Eat Cake for Dinner