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Chicken Enchilada Chili

Chicken Enchilada Chili

This hearty Chicken Enchilada Chili combines tender shredded chicken with bold enchilada flavors and a rich tomato base, perfect for cozy meals.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb boneless skinless chicken breasts
  • 2 cup red enchilada sauce
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes canned
  • 1 medium yellow onion diced
  • 2 clove garlic minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 2 cup chicken broth low sodium
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro chopped, optional for garnish

Instructions

Preparation Steps

  • Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
  • Add minced garlic, ground cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant.
  • Add chicken breasts, red enchilada sauce, chicken broth, diced tomatoes, black beans, and corn. Stir to combine.
  • Bring to a simmer, cover, and cook for 30 minutes until chicken is cooked through.
  • Remove the chicken and shred it using two forks. Return shredded chicken to the pot and stir well.
  • Cook uncovered for another 5 minutes to thicken the chili slightly.
  • Serve hot topped with shredded cheddar cheese, sour cream, and chopped cilantro if desired.

Notes

This chili is great for meal prep and can be stored in the fridge for up to 4 days. Customize toppings to your liking.