Description
This creamy Chicken Enchilada Chili is a hearty and flavorful slow cooker meal inspired by the popular Cafe Zupas favorite. Loaded with tender shredded chicken, enchilada sauces, beans, corn, and melty cheese, it is perfect for cozy dinners.
Ingredients
- 2 boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 1 cup green enchilada sauce
- 1 (22.6 ounce) can cream of chicken soup
- 1 cup milk
- 1 (10-ounce) can ROTEL diced tomatoes & green chilies
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Tortilla strips, for serving
- Additional sour cream, for garnish
- Additional shredded cheddar cheese, for garnish
- Cilantro, for garnish
- Sliced avocado, for garnish
Instructions
- Add the chicken breasts, red enchilada sauce, and green enchilada sauce to a large slow cooker.
- Cook on high for about 3 hours, until the chicken is fully cooked and easy to shred.
- Shred the chicken directly in the slow cooker using two forks.
- Add the cream of chicken soup, milk, ROTEL tomatoes and green chilies, chili powder, paprika, salt, black beans, corn, and shredded cheddar cheese. Stir well to combine.
- Cook for an additional 1 hour on high.
- Turn off the heat and whisk in the sour cream until smooth and creamy.
- Serve warm topped with tortilla strips, sour cream, cheddar cheese, cilantro, and sliced avocado as desired.
Notes
- For a spicier chili, add diced jalapeños or extra chili powder.
- Rotisserie chicken can be substituted to reduce cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili thickens as it cools; add a splash of milk when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 470 kcal
- Sugar: 9 g
- Sodium: 1280 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 95 mg
