Easy Chicken Enchilada Chili
A delicious and flavorful Chicken Chili filled with beans, corn, enchilada sauce, spices and topped with tortilla strips, cheese and avocados. Everyone loves this recipe!
Servings: 4
Ingredients
- 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
- tortilla strips
- avocados
- tomatoes (if desired)
Instructions
- 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.
Nutrition
Calories: 590kcal | Carbohydrates: 105g | Protein: 39g | Fat: 3g | Sodium: 1295mg | Potassium: 1733mg | Fiber: 38g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 18.8mg | Calcium: 148mg | Iron: 11.1mg