If you love bold flavors wrapped in the comforting warmth of a hearty stew, you are in for an absolute treat with this Chicken Enchilada Chili Recipe. It perfectly marries the spicy, smoky, and vibrant notes of enchilada sauces with tender chicken, beans, and corn, creating a rich and satisfying one-pot meal that feels like a hug in a bowl. Whether it is a weeknight dinner or a casual get-together, this recipe will quickly become a favorite, thanks to its incredible depth of flavor and effortless simplicity.
Ingredients You’ll Need
This recipe thrives on simple but flavorful ingredients, each playing a vital role in creating the perfect balance of spice, creaminess, and texture. From fresh chicken and onions to the magic of dual enchilada sauces, every component adds its own layer of deliciousness.
- Olive Oil: Essential for sautéing the onion and chicken to golden perfection while adding a touch of richness.
- Onion (finely diced): Builds a sweet, aromatic base that enhances the hearty flavors of the chili.
- Chicken Breast: Cut into bite-sized pieces, it offers a lean protein that soaks up the spices beautifully.
- Salt and Pepper: Simple seasonings that bring out the natural flavors of the ingredients.
- Rotel Diced Tomatoes with Green Chilies: Adds both juiciness and a bit of gentle heat.
- Red Enchilada Sauce: Brings smoky and spicy notes that define the dish’s character.
- Green Enchilada Sauce: Provides a mild, tangy balance to the red sauce’s intensity.
- Cumin: This warm spice infuses the chili with a subtle earthiness that ties everything together.
- Better than Bouillon Chicken Base: Enhances the savoriness, making the broth deeply flavorful.
- Frozen Corn: Offers a sweet crunch; using fire-roasted corn intensifies the smoky undertones.
- Black Beans: Adds a creamy texture and extra protein, perfect for making the chili hearty.
- Mexican Cheese Blend or Cheddar Cheese: Melts into the chili creating irresistible creaminess.
- Sour Cream or Heavy Cream: Rounds out the spice with a luscious, tangy softness.
- Lime (optional): A fresh squeeze brightens all the flavors, adding a wonderful zing.
- Corn Tortillas: Cut into strips and fried for that perfect crunchy topping.
- Oil: Needed to crisp the tortilla strips just right.
How to Make Chicken Enchilada Chili Recipe
Step 1: Softening the Onions
Begin by warming the olive oil in a large pot over medium heat. Add your finely diced onion and let it cook gently for about 5 to 6 minutes until it’s soft and fragrant. This step is the foundation, releasing sweetness that lifts the entire dish.
Step 2: Cooking the Chicken
Next, add your bite-sized chicken pieces to the pot. Cook these for another 5 to 6 minutes until they are just turning golden. Sprinkle with salt and pepper here to season evenly. If you want to change things up, shredded rotisserie chicken or even thigh meat can be great substitutions for a slightly different texture and flavor.
Step 3: Building the Chili Base
Add the Rotel diced tomatoes with green chilies, the red and green enchilada sauces, cumin, and chicken base to the pot. Stir in the corn and rinsed black beans. Allow everything to simmer gently for 15 minutes, letting the ingredients meld while creating a beautiful, rich broth.
Step 4: Adding Creaminess
Once simmered, reduce the heat to low. When the bubbling has stopped, carefully stir in the cheese and sour cream or heavy cream. Heat the chili gently just until it becomes creamy—avoid boiling after adding dairy to prevent curdling. This is where your chili transforms into a luxuriously smooth dish.
Step 5: Final Flavor Boost
Give your chili a taste and adjust seasonings as needed. A squeeze of fresh lime juice here really brightens the flavors and adds a fresh twist that balances the richness perfectly.
Step 6: Homemade Tortilla Strips
Cut your corn tortillas into strips to create that satisfying crispy topping. Heat a small skillet with oil over medium heat, then fry the strips until golden. Transfer them onto paper towels to drain excess oil—these will be the perfect crunchy contrast to your chili.
Step 7: Serving It Up
Ladle your warm, cheesy chili into bowls, pile on the crispy tortilla strips, a dollop of sour cream, and some fresh cilantro for a vibrant finish. Each bite will be a wonderful mix of creamy, spicy, and crunchy textures.
How to Serve Chicken Enchilada Chili Recipe
Garnishes
Simple garnishes like dollops of sour cream or crema, fresh cilantro leaves, and crispy tortilla strips really elevate the dish. For an extra kick, try sliced jalapeños or a sprinkle of chopped green onions. These toppings add layers of texture and freshness that round out the hearty chili.
Side Dishes
This chili pairs beautifully with classic Mexican sides such as Mexican rice, guacamole with tortilla chips, or even a light tossed salad with a citrusy dressing. For a comforting meal, warm some crusty bread or corn muffins to mop up every last bit of that flavorful sauce.
Creative Ways to Present
Serve the chili in mini cast iron skillets for an impressive presentation or stuff it into baked potatoes for a fun twist. You can even layer it like a chili pot pie with a flaky pastry top, turning the Chicken Enchilada Chili Recipe into something you’d find in a cozy neighborhood diner.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Chili Recipe keeps wonderfully in the fridge for up to four days. Store it in an airtight container to preserve its rich flavor and creamy texture. When ready to enjoy, just give it a good stir to bring it back to life.
Freezing
This recipe freezes well, making it perfect for meal prep. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. Just be sure to keep the tortilla strips separate, as they will lose their crispness if frozen with the chili.
Reheating
For best results, reheat the chili gently on the stovetop over low heat, stirring occasionally. Avoid microwaving on high power to prevent the cream from separating. If the chili thickens too much, add a splash of broth or water to loosen it back up and keep it silky.
FAQs
Can I use shredded rotisserie chicken instead of cooking raw chicken?
Absolutely! Using shredded rotisserie chicken is a great shortcut that saves time and adds a nice texture. Just add it towards the end of cooking to warm it through without drying it out.
Is it possible to make this recipe vegetarian?
Yes! Simply swap the chicken for extra beans, vegetables like zucchini or bell peppers, and use vegetable broth instead of the chicken base. The enchilada sauces will still give you plenty of flavor.
Can I substitute the canned enchilada sauces with homemade ones?
Definitely. Homemade enchilada sauces can bring incredible freshness and let you control the spice level. Just be sure to balance the red and green sauces to keep the signature blend that makes this chili so special.
What kind of cheese works best in this chili?
A Mexican cheese blend or sharp cheddar works beautifully due to their melting qualities and flavor profiles. Monterey Jack is another great choice if you prefer a milder cheese.
How spicy is this Chicken Enchilada Chili Recipe?
The heat level is moderate thanks to the enchilada sauces and Rotel tomatoes with green chilies, but it’s easily adjustable. Use mild sauces for less heat or add fresh chiles or hot sauce if you love it spicy.
Final Thoughts
This Chicken Enchilada Chili Recipe is one of those dishes that feels like home no matter where you are. It’s perfect comfort food with a playful twist of Mexican-inspired flavors that never fails to impress. Whether you’re making it for your family or sharing it with friends, this chili delivers warmth, flavor, and joy in every bite. Give it a try, and I promise you’ll want to make it again and again.
Print
Chicken Enchilada Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Enchilada Chili is a hearty and flavorful soup that combines tender chicken, enchilada sauces, beans, corn, and a blend of spices to create a comforting meal with a Mexican twist. Topped with crispy homemade tortilla strips, cheese, and a hint of lime, this chili is perfect for a cozy dinner that’s both satisfying and easy to prepare.
Ingredients
Soup Ingredients
- 1 to 2 Tablespoons Olive Oil
- 1 Onion (finely diced)
- 1 1/2 lbs. Chicken Breast (cut into bite-size pieces)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 (10-ounce) can Rotel Diced Tomatoes with Green Chilies
- 1 (10-ounce) can Red Enchilada Sauce
- 1 (10-ounce) can Green Enchilada Sauce
- 1 teaspoon Cumin
- 1 teaspoon Better than Bouillon Chicken Base
- 10 ounces Frozen Corn (fire roasted or regular)
- 1 to 2 cans Black Beans (drained and rinsed; 2 cans preferred)
- 2 cups Mexican Cheese Blend or Cheddar Cheese (grated)
- 1/2 cup Sour Cream or Heavy Cream
- 1 Lime (optional)
Toppings and Garnish
- 4 to 6 Corn Tortillas
- Oil (for frying tortilla strips)
- Additional sour cream (for topping)
- Fresh cilantro (for garnish, optional)
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add finely diced onions and cook for 5-6 minutes or until soft and translucent.
- Cook Chicken: Add bite-sized chicken breast pieces to the pot and cook for 5-6 minutes until they turn a light golden color. Season with salt and pepper. For variation, you can use rotisserie chicken or chicken thighs.
- Add Sauces and Vegetables: Stir in Rotel diced tomatoes with green chilies, red and green enchilada sauces, cumin, and chicken base. Then add frozen corn and drained black beans. Stir well and let the chili simmer for 15 minutes to allow flavors to meld.
- Add Dairy: Lower heat to low so the chili is no longer bubbling. Stir in grated cheese and sour cream or heavy cream gently, heating until creamy. Avoid boiling after adding dairy to prevent curdling.
- Season and Brighten: Taste and adjust salt and pepper if needed. Squeeze fresh lime juice over the chili to enhance brightness and depth of flavor.
- Prepare Tortilla Strips: Cut corn tortillas into strips. Heat oil in a small skillet over medium heat. Fry the tortilla strips until golden brown and crisp. Remove with tongs and drain on paper towels.
- Serve and Garnish: Ladle chili into bowls, top with crispy tortilla strips, extra sour cream, and fresh cilantro for garnish. Serve immediately for a delicious and comforting meal.
Notes
- You can substitute chicken breast with rotisserie chicken for a quicker preparation or chicken thighs for juicier meat.
- Using fire roasted corn adds a smoky flavor, but regular frozen corn works well too.
- Ensure beans are well drained and rinsed to reduce excess sodium and improve flavor.
- Be careful not to boil the chili after adding the sour cream or heavy cream to prevent curdling.
- Fresh cilantro is optional but adds a nice herbal freshness to the final dish.
- To keep it spicier, add extra diced jalapeños or use a hotter enchilada sauce.
