Chicken Enchilada Chili

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Chicken Enchilada Chili

There’s no question that I put a few smiles on the faces of my family with this super tasty chili inspired by one of my favorite soups at Cafe Zupas.  We love the smooth, creamy full-flavored broth loaded with vegetables, beans and spices.  And it’s pretty quick to pull together especially if you use pre-cooked shredded chicken available at most grocery stores in the deli sections.   I’ve explored a few of the other enchilada soup recipes floating around, but I love the simplicity of this version.

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It’s a delicious blend of red and green enchilada sauces with fresh or bottled salsa, corn, black beans and a southwestern spice combination that warms and soothes the soul.  I add more than twice the amount of chicken that Zupas offers, but I’m a stickler about turning soups into main dishes with substantial protein content.  Then I finish it off with reduced-fat cream cheese for that smooth silky texture.

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The chili can be cooked in a slow cooker if you want to get a jump start on dinner which is super smart this busy time of year or it can be prepared stove top for a quicker preparation time.  You may want to double the recipe and freeze a portion (don’t add the cream cheese if you’re going to freeze it; see Note below) or eat leftovers on Day 2 since the flavors meld with time.

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Pile it high with whatever toppings you choose:  chopped avocado, shredded cheese, scallions, sour cream, cilantro, tortilla strips.  All these colorful add-ons turn your ordinary dinner meal into a Fun Fiesta night.

One Year Ago:  Slow Cooker Chicken Stroganoff                                                                             Two Years Ago:  Buttermilk Banana Snack Cake

Chicken Enchilada Chili

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

  • Chicken Enchilada Chili
  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 3 cups chicken broth (I use Better Than Bouillon)
  • 1 (10-ounce) can mild red enchilada sauce
  • 1 (10-ounce) can mild green enchilada sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 1/2 cups fresh or bottled mild tomato salsa
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 cups diced cooked chicken (I use rotisserie chicken)
  • 1 (4-ounce) package reduced-fat cream cheese
  • Toppings: diced avocado, sliced scallions, light sour cream, shredded cheddar cheese, chopped fresh cilantro, thin tortilla strips
  1. Heat oil in a large soup pot placed over medium-high heat. Add onion and garlic and sauté for 3 to 5 minutes to soften. Add chicken broth, enchilada sauces, black beans, corn and salsa to the soup. Season with the chili powder and cumin and then add the chicken. Stir well; bring to a boil then reduce heat and let simmer for 10-15 minutes to allow flavors to blend. When ready to serve, stir in cream cheese until smooth and creamy. Season to taste with sea salt and freshly ground black pepper.
  2. When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.

Notes

If you want to freeze: Prepare the chili but do not add the cream cheese. Chili will store up to 3 to 6 months. When ready to serve, thaw chili, heat and stir in the cream cheese.

http://insidekarenskitchen.com/chicken-enchilada-chili/

 

You might also enjoy:

White Chicken Chili

White Chicken Chili

 

 

 

 

 

Chicken Taco Soup

Chicken Taco Soup

 

 

 

 

 

Southwestern Cream of Chicken and Rice Soup

Southwestern Cream of Chicken and Rice Soup

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