Easy 30-Minute Chicken Enchilada Chili
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Easy 30-Minute Chicken Enchilada Soup — Don’t have all day for chili to simmer? No problem! This EASY, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!!
Easy Chicken Enchilada Soup
For those of us who didn’t plan ahead to put a batch of chili into the slow cooker hours and hours ago, this is the recipe that’s going to save dinner on a hectic weeknight. The chicken enchilada chili is easy, ready in 30 minutes, and filled with Mexican-inspired flavors and spices.
Black beans, corn, fire-roasted tomatoes, green chiles, cumin, smoked paprika, cilantro, and more give the enchilada soup great depth of flavor in a short amount of time.
The chicken enchilada soup has rich flavor and it’s slightly spicy but not overpowering. I’d call it gentle sinus clearing by the time you’re halfway through a bowl, but you won’t be sweating. My 10-year old daughter didn’t think it was spicy in the least but her father thought it was on the kicked up side. Everyone’s tastes vary for spiciness indeed.
The recipe is naturally gluten-free, on the healthier side, and very filling from the beans and vegetables.
For those of you who don’t feel like chili or soup can be a meal (or who write and tell me that’s how your spouse feels), that’s definitely not the case with this healthier comfort-food recipe. We’re definitely very satisfied after a bowl of this delish and hearty chili.
What’s in Chicken Enchilada Soup?
To make this easy chicken enchilada soup recipe, you’ll need:
- Olive oil
- Chicken breasts
- Ground cumin
- Vidalia onion
- Red kidney beans
- Black beans
- Frozen corn
- Fire roasted tomatoes
- Red enchilada sauce
- Fire-roasted diced green chiles
- Chili powder
- Smoked paprika
- Granulated sugar
- Lime juice
How to Make Chicken Enchilada Soup
Add the chicken to an oiled Dutch oven and season with salt, pepper, and cumin. Cook until no longer pink, then transfer to a plate.
Add the onions to the pot and cook until softened, then add in the garlic, kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water, and spices. Bring to a boil, then reduce heat and simmer until thickened.
Meanwhile, shred the cooked chicken and then add it back into the pot. Season with lime juice and sugar as needed, then enjoy!
Can I Freeze Chicken Enchilada Soup?
Yes, this chicken enchilada chili freezes incredibly well. You can freeze this soup for up to 4 months.
Tips for Making Chicken Enchilada Soup
I cooked chicken from scratch but to save even more time use store-bought rotisserie chicken or leftover chicken you have on hand. Season it with a bit of cumin before adding it to the chili if you’re going this route.
I used medium heat red enchilada sauce, fire-roasted tomatoes, and fire-roasted green chiles, but you can always choose milder versions of those products and scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.
This chicken enchilada soup is delicious as is, but you’re welcome to jazz it up with some toppings. A few toppings to try include: fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips, or crackers.
- 4 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
- 1 tablespoon + 1 teaspoon ground cumin, divided
- 1 large/extra-large sweet Vidalia onion, diced small
- 3 to 5 garlic cloves, finely pressed or minced
- one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
- one 15-ounce can black beans (I used no-salt added), drained and rinsed
- 1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
- one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
- one 10-ounce can red enchilada sauce (I used medium heat)
- two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
- about 2 cups water, chicken or vegetable broth, or as desired
- 1 to 1.5 tablespoons chili powder (I used 1.5)
- 2 teaspoons smoked paprika (regular paprika may be substituted)
- 1 teaspoon kosher salt, optional and to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 to 3 teaspoons granulated sugar, optional and to taste
- 1 to 2 tablespoons lime juice, optional and to taste
- fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing
- To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through.
- Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
- Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
- Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
- While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
- Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
- Ladle into bowls and optionally garnish with your favorites.
- Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
- I used medium heat red enchilada sauce, fire-roasted tomatoes, and fire-roasted green chiles, but you can always choose milder versions of those products (and/or reduce the green chiles to 1 can or omit) and scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.
- Adapted from Easy 30-Minute Homemade White Chicken Chili and Easy 30-Minute Turkey Chili.
Amount Per Serving: Calories: 457Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 63mgSodium: 1130mgCarbohydrates: 46gFiber: 12gSugar: 11gProtein: 33g
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