Easy Chicken Enchilada Chili Recipe

Chicken Enchilada Chili – all the flavor of chicken enchiladas, but made all in one pot on the stove top. The whole family will love this easy, flavorful soup!

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.

Not only is it tasty, it is one of the easiest chili recipes I have ever made. Aside from browning the chicken, all you need to do is toss the ingredients into your soup pot and let it simmer.

HOW TO MAKE CHICKEN ENCHILADA CHILI

1. SEAR MEAT – Heat olive oil in a large pot over medium-high heat. Add the chicken and brown each side for 3-4 minutes.
2. COMBINE – Add the enchilada sauce, chicken bouillon, water, beans, taco seasoning, cumin, and corn. Bring to a boil.
3. SIMMER – Reduce heat to low and simmer for 30 minutes.
4. SHRED – Grate the cheese and shred the cooked chicken. Add to the soup and stir until the cheese melts.
5. GARNISH – Serve hot and let everyone top their bowl of chili with their favorite toppings. Enjoy!

It’s the garnishes that really take this hearty 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!

Topping ideas for chicken enchilada soup:

• diced avocado or guacamole
• tortilla chips or crunchy tortilla strips
• sour cream or plain Greek yogurt
• shredded cheese – We like Mexican blend, cheddar cheese, or pepper jack cheese.
•  chopped fresh cilantro
• diced green, red, or yellow bell peppers
• onions – We like green onions, but diced red onion or white onion would also work.
• fresh lime wedges or lime juice

How to store leftover chili?

Leftover cheesy chicken enchilada chili makes a great lunch the next day! You can either store the soup in the pot with a lid, or transfer it to an airtight container. It will last in the refrigerator for 4-5 days.

I haven’t personally tried freezing this chili, but I think it would work just fine. Chill it first, then transfer it to freezer-safe containers.

VARIATIONS:

• If you have leftover chicken or a rotisserie chicken, you can simply shred it and add it with the rest of the ingredients. A great time saver!
• You can replace the chicken bouillon and water with two cups of chicken broth or chicken stock.
• Use any beans that you have on hand. Pinto beans, kidney beans, or white beans would all work just fine.
• Feel free to use boneless skinless chicken thighs instead of chicken breast.
• For a more spicy soup, you can use hot enchilada sauce, or add cayenne pepper, red pepper flakes, or even diced jalapeno peppers.

MORE SOUP RECIPES:

• Chicken Taco Soup Recipe
• New England Clam Chowder Recipe
• Beef Stew Instant Pot Recipe
• Chili with Fresh Tomatoes
• Cajun Potato Soup
• Pork Verde Chili
• One Pot Zuppa Toscana Soup
• Stuffed Cabbage Soup

Easy Chicken Enchilada Chili

Kara Cook

Make dinner time delicious with this Mexican-flavored chicken enchilada chili. Loaded with shredded chicken, beans, and corn, it may become one of your new favorite comfort foods!

4.47 from 13 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soups

Cuisine Mexican

Servings 8 servings

Calories 444 kcal

Equipment

• KitchenAid Classic Soup Ladle, One Size, Black 2
• Farberware Stainless Steel 6-Quart Covered Stockpot

Ingredients

  

1x2x3x

• 1 Tbsp olive oil
• 3 boneless skinless chicken breasts
• 1 28 oz can mild green enchilada sauce
• 1 Tbsp better than bouillon chicken base
• 2 cups water
• 2 15 oz can black beans rinsed and drained
• 3 Tbsp taco seasoning
• 2 tsp ground cumin
• 1 16 oz bag frozen corn
• 1 cup grated colby jack cheese

Instructions

 

• Heat oil in a soup pot or dutch oven over medium-high heat. Cook the chicken for 3-4 minutes per side, just until browned.
• Add the enchilada sauce, chicken bouillon, water, black beans, seasonings, and corn. Bring to a boil and simmer for 25-30 minutes.
• Remove the chicken and shred with two forks.
• Return the shredded chicken to the chili. Stir in the one cup of cheese and stir until the cheese is melted.
• Serve with tortilla chips, diced avocado, shredded cheese, and any additional toppings of your choice.

Notes

-Recipe inspired by Lil’ Luna

Nutrition

Serving: 1gCalories: 444kcalCarbohydrates: 32gProtein: 48gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 113mgSodium: 1538mgPotassium: 958mgFiber: 8gSugar: 10gVitamin A: 1105IUVitamin C: 7mgCalcium: 155mgIron: 4mg

Keyword chicken enchilada chili

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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.