One-Pot Chicken Enchilada Chili

One Pot Chicken Enchilada Chili 1_small
Oh my gosh, was this ever good. And hearty. And healthy. And filling.

I don’t know about your kids, but mine don’t like to see all the beans and veggies in their chili. Something about it makes them turn their nose up instantly. So I thickened it up with real tortillas and used an immersion blender to smooth it all out into a thick chicken chili.

We loved the thick, hearty texture. This isn’t a brothy soup — it’s a thick chili seasoned up with all the yummy enchilada fixins’ like green and red sauce, beans, peppers, onions, cheese, sour cream, tortillas and chiles. It really is a chicken enchilada wrapped up in a bowl, but a lot easier and less messy!

And the best part is you only need one pot for the whole thing! Quick dinner and less mess…winner, winner chicken dinner!

p.s. Even though I use all mild sauces, this still has a little kick. Not so much that my kids wouldn’t eat it, but enough that they drank all their milk with it! Also, any of the canned goods you can find with low sodium, grab ’em. This soup has plenty of flavor, you won’t miss the extra salt.

Chicken Enchilada Chili

Chicken Enchilada Chili


2 tablespoons butter

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces

1 onion, chopped

1 red bell pepper, chopped

1 tablespoon minced garlic

1 (32-ounce) container chicken broth

1 (10-ounce) can mild green enchilada sauce

1 (10-ounce) can mild red enchilada sauce

1 (15-ounce) can corn, drained

1 (15-ounce) can pinto beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) can mild diced tomatoes and green chiles, drained

2 tablespoons ground cumin

1 tablespoon chili powder

5 corn tortillas

2 cups shredded Monterey Jack cheese

1 cup sour cream (light is fine)

Garnish: sliced green onions, toritilla chips


In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.

Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, chili powder and tortillas. Bring to a boil, then turn down the heat and simmer for 30 minutes. Use an immersion blender carefully to puree soup to desired thickness.

Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.

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