I was eager to try this Chicken Enchilada Soup recipe that effortlessly blends hearty chicken, beans, corn, and a medley of spices with a vibrant enchilada sauce. The aroma promised a unique meal experience that truly sparked my curiosity to explore every delicious flavor hidden in this crockpot wonder. Indeed.

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I recently decided to mix things up in my kitchen and create my own version of a chicken enchilada chili that reminds me of those great chicken tortilla soups I grew up eating. I wanted something that had a punch, kinda bold flavor without being too heavy.

I started with 2 lbs of boneless, skinless chicken breasts, adding in a medium yellow onion and 3 cloves of garlic to really build the flavor base. I then tossed in a 16 oz can of enchilada sauce and a 28 oz can of diced tomatoes with green chiles for that perfect blend of tang and heat.

I also added black beans, pinto beans, and a cup of corn to give it some texture and color. A cup of chicken broth, along with chili powder, cumin, and smoked paprika, bring everything together into a robust meal.

I think this slow cooker twist is a fun, fresh take on classic enchilada soups. Enjoy experimenting with it!

Why I Like this Recipe

I really like this recipe because it’s super easy to make. I just toss everything into the crockpot and let it do its thing while I chill out.

One of the best parts is how flavorful it turns out. The mix of enchilada sauce, tomatoes, and spices hits the spot every single time.

I also love that it’s a pretty healthy meal loaded with chicken, beans, and corn, so I know I’m gettin’ some good protein and fiber in there.

Finally, it’s totally versatile – I can add any toppings I want like cheese or sour cream and even sometimes throw in a bit more spice if I’m in the mood.

Ingredients

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Chicken breasts: Packed with protein, they give a hearty texture and helps keep you full and strong.
Yellow onion: Adds a sweet sharp flavor, plus a bit of fiber and vitamins you need.
Garlic: Boosts taste and health benefits, infusing the dish with its distinctive punch.
Enchilada sauce: Brings a tangy, spicy kick that makes the chili extra exciting.
Diced tomatoes with green chiles: Offers acidity and a mild heat, balancing flavors really well.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts

1 medium yellow onion, chopped

3 cloves garlic, minced

1 (16 oz) can enchilada sauce

1 (28 oz) can diced tomatoes with green chiles

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup corn kernels (frozen or canned)

1 cup chicken broth

2 tbsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

How to Make this

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1. Place the chicken breasts in your crockpot and add in the chopped onion and minced garlic, then season with salt and pepper.

2. Pour in the enchilada sauce and diced tomatoes with green chiles, along with the drained black and pinto beans.

3. Stir in the corn kernels and chicken broth to help mix all the flavors together.

4. Sprinkle in the chili powder, ground cumin, and smoked paprika then give everything a good stir.

5. Cover the crockpot and set it on low for about 6 to 8 hours, or on high for roughly 3 to 4 hours.

6. Once done, take the chicken breasts out and shred them using two forks, then return the shredded meat back into the crockpot.

7. Mix the shredded chicken well with the other ingredients so it soaks up all the yummy flavors.

8. Taste the chili and add more salt, pepper or chili powder if you think it needs an extra kick.

9. Let it sit for a few minutes after cooking to thicken up a bit before serving.

10. Serve hot with your favorite toppings like cheese, sour cream, or a sprinkle of cilantro on top.

Equipment Needed

1. Crockpot – This is the main cooking vessel that holds the chicken and all the ingredients during slow cooking
2. Sharp knife and cutting board – Essential for chopping the onion and mincing the garlic
3. Measuring cups and spoons – Needed to measure the chicken broth, corn kernels, and spices accurately
4. Mixing spoon – For stirring in the enchilada sauce, diced tomatoes, and spices evenly with the other ingredients
5. Forks – Two forks are required to shred the chicken after its been cooked
6. Can opener – Necessary to open the cans of enchilada sauce, diced tomatoes with green chiles, black beans, and pinto beans
7. Colander – Use this to drain and rinse the beans before adding them to the crockpot

FAQ

Can I substitute the chicken breasts with another protein?

Sure, you can use turkey or even shredded beef if you prefer, but the flavor might change a little bit.

Can i make this recipe in a slow cooker?

Yep, just put all the ingredients in the slow cooker and cook on low for 6-8 hours, though the chicken may need to be shredded after cooking.

What can i serve with this chili?

Its really versatile, you can serve it with rice, tortilla chips or even a side of cornbread for a filling meal.

How spicies is this recipe?

It has a mild to medium heat from the chili powder and green chiles, but you can adjust it by adding more or less chili powder or even a dash of hot sauce.

How long can i store the leftovers?

You can keep it in the fridge for 3-4 days in an airtight container, or freeze for up to 3 months for later meals.

Cafe Zupas Chicken Enchilada Chili Recipe Substitutions and Variations

Instead of boneless, skinless chicken breasts, you can use chicken thighs for extra flavor and tenderness
If you cant find enchilada sauce, you can mix tomato paste with water and add some chili powder, cumin, and garlic powder to mimic the flavor
If black beans are hard to come by, try using kidney beans as a substitute
You can swap pinto beans with cannellini beans which will also give a nice creamy texture
If youre out of fresh corn kernels or frozen type, canned corn works just fine but be sure to drain them

Pro Tips

1. One cool trick is to sauté the onions and garlic in a little oil before throwin’ them in the crockpot. It really can bring out a richer flavour and makes a big difference in the final taste.

2. Don’t just add salt and pepper once at the beginning—try sprinkling a bit more after shredding the chicken to boost those layers of flavor. It helps every bite taste consistent and delicious.

3. If you want a bit more kick, consider stirrin’ in a dash of hot sauce or an extra pinch of chili powder. A little extra spice can really turn up the wow factor of your dish.

4. Let your chili rest for a few minutes after it’s done cookin’. This extra wait time lets the flavors blend and thickens the sauce a bit so it’s not too watery.