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
Scale
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.
