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 –