Chicken Enchilada Chili
We have been making this chicken enchilada soup for about 12 years. It was one of the recipes I found when we first got married. It has changed over the years into this version that is a staple in our house. You can add more vegetables or change it up to whatever you have and like.
What You’ll Need
- Chicken Breasts
- Onion
- Corn Kernels
- Black Beans
- Rotel Tomatoes
- Enchilada Sauce
- Tomato Sauce
- Cheddar Cheese
- Fritos
How To Make Chicken Enchilada Chili
- In a large pot brown the chicken pieces and onions together, until chicken is browned. It doesn’t have to be fully cooked, but just browned on the outside.
- Add in frozen corn, stir and let it cook for about 2 minutes, just until it is thawed.
- Pour in the tomatoes, enchilada sauce, and tomato sauce.
- Bring the soup to a boil, then cover and reduce the heat and let it simmer for about 15 minutes.
- To serve, top with cheddar cheese and crushed Fritos.
What Else Can I Add To Chili
The great debate of beans or no beans in chili is something we always have at my house. And it doesn’t end when this chicken enchilada chili.
- Black Beans
- Bell Peppers
- Use ground turkey or ground beef
- Make it creamy by melting in some cream cheese
This Enchilada Chili is our go-to as soon as the weather starts to cool off. So good, and has been a staple for almost 20 years.
Get the recipe –
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