Chicken Enchilada Chili a hearty chili made with enchilada sauce, black beans, chili beans, tomatoes and more, easy to make and totally delicious.
Chicken enchilada chili is super to make and is ready in under an hour. It’s full of flavor and may just replace your current chili recipe.
First off I want to wish everyone a Happy New Year. I hope that all your dreams come true in this New Year.
I think it is still sinking in that the New Year has started and 2017 is over. Really, how can it be 2018 already? I can’t wait to see what this New Year 2018 will bring.
On one of daughter Krista’s last visits home; she mentioned that she had made a recipe for chicken enchilada chili. She said that it was so tasty that she didn’t know if she would go back her basic chili recipe. Since Mike and I enjoy enchiladas, she got my attention.
So you are still going to find beans in this chili, because I love beans in chili, but the enchilada sauce takes the chili in a whole different direction. If you enjoy enchiladas, I think you may fall in love with this chili.
Along with the beans and the enchilada sauce, you will also find chicken (I guess that is a given since it is in the name of this post), but also there are green chilies, a can of cream of chicken soup, sour cream, chili powder, and cumin.
I add the cream of chicken soup because I make a creamy chicken enchilada and in the recipe, it calls for the soup which makes the enchiladas saucy and delicious. This chicken enchilada chili is perfect for those cold winter lunches or dinner. You may find that you enjoy this twist in your everyday chili.
Check out these recipes. They will keep you stay warm and fill you up:
Chicken Enchilada Chili
- 2 large chicken breast about 1 to 1 1/2 pounds
- 1 small onion chopped
- 2 tablespoons olive oil
- 14.5 ounce can diced tomatoes
- 4.5 ounce can green chilies
- 10.5 ounce can cream of chicken soup
- 15.5 ounce can black beans drained and rinsed
- 15.5 ounce can chili beans in chili gravy
- 2 cups red enchilada sauce I used mild
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Heat the olive oil in a Dutch oven over medium heat. Add the chicken and onion to the Dutch oven and cook for about 8 to 10 minutes or until the chicken is no longer pink.
- Once the chicken is no longer pink add the diced tomatoes, green chilies, cream of chicken soup, sour cream, black beans, chili beans with gravy, red enchilada sauce and stir until well blended. Add the chili powder, cumin, salt, and pepper.
- Bring to a boil and reduce heat to medium-low and cook for 20 to 30 minutes. Serve with additional sour cream, cheddar cheese, green onions, tortilla chips, or your preference.