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Chicken Enchilada Chili recipe

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
Cook Time 30 minutes
Total Time 35 minutes
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 444 kcal

Equipment

Ingredients
  

  • 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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