I LOVE all recipes that are full of Mexican spices! This isn’t just because they are so delicious, but it’s because we were raised on them. Although I may not look like it, my family is hispanic and we were raised on all the best Mexican food. I’m so glad my mom has taught me what she knows, and I now know how to make some of these delicious, flavorful dishes. Today’s recipe happens to be a soup that is filled with so much flavor and is so tasty. It’s a Chicken Enchilada Chili that was a hit with the family!
Today’s recipe for Chicken Chili is another recipe to add to the must-try list this fall. It’s filled with chicken, beans, corn, enchilada sauce, cumin, taco seasoning and also topped with cheese, tortilla strips, avocados and whatever else you’d like to top it with. It has a bit of a nip (because of the enchilada sauce), so depending on whether or not you like a little bit of heat will determine the kind of sauce you want to use. We usually stick to Las Palmas green chili enchilada sauce, but you’re welcome to use your favorite kind.
This recipe can be made in the slow cooker or on the stove, but both have the same result – a flavorful Mexican chili that everyone will love. We hope you like it as much as we did. 😉
Easy Chicken Chili:
Easy Chicken Enchilada Chili
- 20 oz boneless skinless chicken thighs cut into 1 inch pieces
- 15.2 oz whole kernel sweet corn (drained and rinsed)
- 15 oz black beans (drained and rinsed)
- 10 oz mild green chili enchilada sauce
- 1 cup chicken broth
- 1 tsp cumin
- 2 tbsp taco seasoning mix
- 2 cups shredded Colby-Monterey Jack cheese
- salt to taste
- tortilla strips
- tomatoes (if desired)
In a large pot, cook chicken until cooked through (about 10 minutes). Add corn, beans, enchilada sauce, chicken broth, cumin and taco seasoning mix. Cover and cook for 30 minutes.
- Add 1 cup cheese and any salt (if needed). Top with tortilla strips, avocado and remaining cheese, and ENJOY!
- SLOW COOKER VERSION: Add chicken, corn, beans, enchilada sauce, broth, cumin and taco seasoning mix. Cover and cook on low for 7-8 hours or on high for 3-4 hours. Stir in 1 cup of cheese and top with tortilla strips, avocado and remaining cheese.