Chicken Enchilada Chili

Chicken Enchilada Chili – comfort food at its best! Super simple to make and ready to eat in about 30 minutes! Chicken, green enchilada sauce, chicken broth, cumin, chili powder, ranch seasoning, corn, Rotel, black beans, pinto beans, pepper jack cheese, and sour cream. O-M-YUM! Perfect for chilly Fall and Winter nights. Can make on the stovetop or in the slow cooker. Whip up some cornbread and enjoy!

bowl of chicken enchilada chili

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Easy White Chicken Chili Recipe

Stop what you are doing and add this Chicken Enchilada Chili to your menu. O-M-YUM! It is crazy good! This is super easy to make and ready to eat in under 30 minutes. Chicken, green enchilada sauce, chicken broth, corn, Rotel, black beans, pinto beans, pepper jack cheese, and sour cream. All of my favorites in one bowl! We ate this for lunch and fought over the leftovers. It is that good! Perfect for chilly Fall and Winter nights. You MUST make this soup ASAP!

ladle of chicken chili

How to Make Chicken Enchilada Chili

This chili is super simple to make. In a Dutch oven, combine chopped cooked chicken, green enchilada sauce, chicken broth, corn, pinto beans, black beans, Rotel diced tomatoes and green chiles, cumin, chili powder, and ranch seasoning. Bring the mixture to a boil and simmer for 15 to 20 minutes. Add shredded pepper jack cheese and sour cream to the soup. Stir until the cheese is melted and enjoy.

  • For quick prep, I use rotisserie chicken for the cooked chopped chicken.
  • Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
  • Is Chicken Enchilada Soup spicy? We did not think this soup was spicy. If you are senstive to heat, use a can of MILD Rotel tomatoes.
  • Can Chicken Enchilada Chili be made in the slow cooker? Yes! Dump the ingredients in the crockpot and cook until hot. Stir in the cheese and sour cream and cook until the cheese has melted.
    • If you are making this in the slow cooker, you can substitute two or three raw chicken breasts for the cooked chicken. Shred the chicken with two forks before serving the chili.
  • Can Chicken Enchilada Chili be frozen? Yes! You can freeze the leftovers for a quick meal later. Let the chili cool completley and transfer to a plastic container or freezer bag and freeze. When ready to eat, thaw and reheat on the stovetop or in the microwave.
  • For a gluten-free soup, make sure to use a gluten-free green enchilada sauce such as Hatch Medium Gluten Free Green Chile Enchilada Sauce.
bowl of chicken enchilada chili

What to Serve with Chicken Soup

As I said, this chili has quickly become a family favorite. We’ve made this several times over the past few months and absolutely LOVE it. I have it on the menu this weekend. It is a great recipe to use up any leftover Thanksgiving turkey!!

We like to top the chili with crushed corn chips, jalapeños, sour cream, and more cheese. This is a hearty soup, you don’t need a lot of side dishes to go with it. I usually just whip up some cornbread or biscuits and dig in!

Here are a few of our favorite recipes from the blog that go great with this chicken soup:

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bowl of chicken chili

Chicken Enchilada Chili

Yield: 8 people
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Chicken Enchilada Chili – comfort food at its best! Super simple to make and ready to eat in about 30 minutes! Chicken, green enchilada sauce, chicken broth, cumin, chili powder, ranch seasoning, corn, Rotel, black beans, pinto beans, pepper jack cheese, and sour cream. O-M-YUM! Perfect for chilly Fall and Winter nights. Can make on the stovetop or in the slow cooker. Whip up some cornbread and enjoy!

Ingredients:

  • 3 cups chopped cooked chicken
  • 1 (28-oz) can green enchilada sauce
  • 4 cups chicken broth
  • 2 Tbsp cumin
  • 1 Tbsp chili powder
  • 2 Tbsp package Ranch dressing mix
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1 (15-oz) can corn, drained
  • 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
  • 2 cups shredded pepper jack cheese
  • 1 (8-oz) container sour cream

Instructions:

  • In a Dutch oven or large pot, combine chicken, enchilada sauce, broth, cumin, chili powder, ranch seasoning, black beans, pinto beans, corn, and Rotel tomatoes.
  • Bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
  • Stir in the cheese and sour cream. Cook until the cheese has melted.

Notes:

  • For quick prep, I use rotisserie chicken for the cooked chopped chicken.
  • Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
  • Is Chicken Enchilada Soup spicy? We did not think this soup was spicy. If you are senstive to heat, use a can of MILD Rotel tomatoes.
  • Can Chicken Enchilada Chili be made in the slow cooker? Yes! Dump the ingredients in the crockpot and cook until hot. Stir in the cheese and sour cream and cook until the cheese has melted.
    • If you are making this in the slow cooker, you can substitute two or three raw chicken breasts for the cooked chicken. Shred the chicken with two forks before serving the chili.
  • Can Chicken Enchilada Chili be frozen? Yes! You can freeze the leftovers for a quick meal later. Let the chili cool completley and transfer to a plastic container or freezer bag and freeze. When ready to eat, thaw and reheat on the stovetop or in the microwave.

Steph

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bowl of chicken enchilada chili
bowl of chicken chili

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Comments

  1. This is probably an embarrassingly stupid question but is green enchilada sauce hot, as in very spicy? (Some of us old folks can no longer handle the heat of chile peppers.) Thanks…I appreciate your common-sense approach to cooking for a family.

  2. Is it really a 28 Oz can of green enchilada sauce? Because I only found 10 Oz cans and added 2 cans and part of third.

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