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!
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.
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.