Name: Easy Chicken Enchilada Chili
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
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

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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!

chicken enchilada chili topped with avocados and cheese

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

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

Easy and delicious chicken enchilada chili recipe

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.

spoonful of chicken enchilada black bean soup

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Yield: 8 servings