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Here’s a flavorful twist on traditional chili — Chicken Enchilada Chili! With some ingredients used in traditional chili, plus enchilada soup ingredients this is a flavorful soup that will be the star this fall.
Our first annual Defined Dish Soup Week (#DDSoupWeek) is off to a delicious start with this Chicken Enchilada Chili! With the idea of a traditional Beef Chili with Beans and my Chicken Enchilada Soup in mind, this final creation is beyond delicious. I know this will be a recipe you come back to soup season, after soup season!
Chicken Enchilada Chili Ingredients:
Don’t let a long ingredient list scare you! A lot of these ingredients are spices and pantry staples you likely already have on hand.
- Avocado Oil
- Yellow Onion
- Red Bell Pepper
- Ground Chicken
- Dired Seasonings: Salt, Black Pepper, Chili Powder, Ground Cumin, Paprika, Dried Oregano
- Tapioca Flour
- Tomato Paste
- Diced Green Chiles
- Fire-Roasted Tomatoes
- Red Enchilada Sauce
- Chicken Broth
- Black Beans and Kidney Beans
step one: saute the veggies
To start this recipe, saute the onion, bell pepper, and garlic in a large pot or Dutch oven. This will be a base of flavor for the soup.
step two: cook and season the chicken
Next, add the ground chicken to the pot and saute until cooked through. Use the edge of a spoon to break up the meat into small pieces! After you drain off any excess fat, if needed, add the seasonings and cook until fragrant. Then add the tapioca flour and tomato paste. Stir until well combined with the chicken.
step three: add the remaining ingredients and simmer
Once the chicken is seasoned, add the diced green chiles, fire-roasted diced tomatoes, enchilada sauce, and broth and stir until well combined. These canned ingredients bring so much flavor so easily! After the soup begins to simmer, add the black beans and kidney beans. Continue cooking the soup at a low simmer until the beans are tender.
step four: serve and enjoy
While the soup is delicious as is, I love providing lots of topping options for everyone to serve their soup up exactly how they want to.
Yes! Before seasoning the chicken, be sure to drain any excess fat from the skillet.
The tapioca flour helps the soup to thicken up slightly!
While this soup is great when served simply, I love setting up a toppings bar for my family to pick and choose exactly what they want! Find a variety of toppings options below.
I hope you enjoy the kickoff to #DDSoupWeek2023! Comment below once you try this recipe!
for more soup recipes:
Chicken Enchilada Chili
- 2 tablespoons avocado oil
- 1 ½ cups diced-small yellow onion
- 1 cup diced-small red bell pepper
- 4 garlic cloves minced
- 2 pounds ground chicken preferably dark meat (sub ground turkey)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons tapioca flour
- 2 tablespoons tomato paste
- Two [4-ounce] cans diced green chiles
- 14.5 ounce can fire roasted diced tomatoes
- 15- ounce jar red enchilada sauce
- 2 cups low-sodium chicken broth
- One [15-ounce] can black beans drained and rinsed
- One [15-ounce] can red kidney beans drained and rinsed
Optional for Serving:
- 1 avocado thinly sliced
- Sour cream or Greek yogurt
- Corn tortilla chips or Frito Corn Chips
- 1 jalapeño thinly sliced
- Fresh cilantro leaves
- Shredded Monterey jack cheese
- Heat the oil in a large pot or Dutch oven over medium-high heat.
- Add the onion, bell pepper and garlic and cook, stirring, until the veggies are tender, about 4 minutes.
- Add the ground chicken and continue to cook, breaking up the meat with the edge of a spoon, until the meat is cooked through and no longer pink, about 5 minutes. Drain off excess fat, if needed.
- Add the salt, black pepper, chili powder, cumin, paprika, and oregano and toss until well combined and fragrant, about 2 minutes. Add the tapioca flour and stir until very well combined. Then add the tomato paste, tossing until very well combined in with the meat.
- Add the diced green chiles, fire-roasted diced tomatoes, enchilada sauce, and broth and stir until well combined. Bring to a simmer.
- Once simmering, stir in the drained and rinsed beans and reduce the heat to a light simmer, about medium-low to low heat, cover and cook to allow the flavors to meld and the beans to become tender, 15 to 20 minutes.
- To serve, ladle into bowls and garnish as desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.