Description
This hearty and flavorful Chicken Enchilada Chili combines the smoky richness of enchilada sauces with tender, seasoned chicken, black beans, and corn for a delicious, comforting meal. Creamy cheese and sour cream add a smooth finish, while crispy homemade tortilla strips provide the perfect crunch. Ready in just 30 minutes, this chili is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 to 2 Tablespoons Olive Oil
- 1 Onion (finely diced)
- 1 1/2 lbs. Chicken Breast (cut into bite-size pieces)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 (10-ounce) can Rotel Diced Tomatoes with Green Chilies
- 1 (10-ounce) can Red Enchilada Sauce
- 1 (10-ounce) can Green Enchilada Sauce
- 1 teaspoon Cumin
- 1 teaspoon Better than Bouillon Chicken Base
- 10 ounces Frozen Corn (fire roasted or regular)
- 1 to 2 cans Black Beans (drained and rinsed; 2 cans recommended)
- 2 cups Mexican Cheese Blend or Cheddar Cheese (grated)
- 1/2 cup Sour Cream (or heavy cream)
- 1 Lime (optional)
Toppings and Garnishes
- 4 to 6 Corn Tortillas
- Oil (for frying tortilla strips)
- Additional sour cream and fresh cilantro (optional, for serving)
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent, releasing their natural sweetness.
- Cook Chicken: Cut the chicken breast into bite-sized pieces if not already done. Add the chicken to the pot and cook for 5-6 minutes until it turns a light golden color. Season with salt and pepper to taste. For alternative options, shredded rotisserie chicken can also be used for added convenience.
- Add Bases and Simmer: Stir in the Rotel diced tomatoes with green chilies, red and green enchilada sauces, cumin, and the Better than Bouillon chicken base. Add the frozen corn and drained black beans. Stir everything to combine, then let the mixture simmer uncovered over medium-low heat for 15 minutes to allow flavors to meld.
- Add Dairy: Reduce the heat to low so the chili is no longer bubbling. Stir in the grated cheese and sour cream or heavy cream gently until the mixture is creamy and smooth. Avoid boiling at this stage to prevent curdling of the dairy.
- Adjust Seasoning and Add Lime: Taste the chili and adjust salt and pepper as needed. Squeeze the juice of one whole lime into the chili to brighten and enhance the flavors.
- Make Tortilla Strips: Cut the corn tortillas into thin strips. Heat a small skillet over medium heat and add enough oil to coat the bottom. Once hot, fry the tortilla strips until they are golden and crisp. Remove them carefully with tongs and drain on paper towels to remove excess oil.
- Serve: Ladle the chili into bowls and top with the crispy tortilla strips. Add extra sour cream and cilantro if desired for garnish. Enjoy warm for a comforting meal.
Notes
- You can use shredded rotisserie chicken or leftover cooked chicken instead of raw chicken breast for a quicker preparation.
- If you prefer a spicier chili, add diced jalapeños or cayenne pepper when sautéing the onions.
- For a milder version, omit the Rotel tomatoes and use mild green enchilada sauce only.
- Frozen corn can be substituted with fire-roasted corn for added smoky flavor.
- To make this recipe dairy-free, omit the cheese and sour cream or use dairy-free alternatives.
- Leftover chili can be refrigerated up to 3 days or frozen for up to 3 months.
