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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.

Three bowls of Chicken Enchilada Chili with garnishes surrounding.

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.

Large pot of Chicken Enchilada Chili with ladle in it. Garnishes scattered around.
  • Avocado Oil
  • Yellow Onion
  • Red Bell Pepper
  • Garlic
  • 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.

Ground chicken browned in large dutch oven. Spoon sticking in it.

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.

Large pot of ground chicken with tomatoes and green chiles in it. Enchilada sauce being poured into pot.

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.

Bowl of Chicken Enchilada Chili garnished with cheese, avocado, sour cream and jalepenos.

Recipe FAQs:

Do I need to drain the fat from the cooked chicken?

Yes! Before seasoning the chicken, be sure to drain any excess fat from the skillet.

why do I need to use the tapioca flour?

The tapioca flour helps the soup to thicken up slightly!

How should I serve the soup?

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:

Beef Chili with Beans

Chicken Enchilada Soup

Curried Chili

Creamy Tortilla-Less Soup

Turkey and White Bean Chili

Three bowls of Chicken Enchilada Chili with garnishes surrounding.
5 from 24 votes

Chicken Enchilada Chili

Total: 45 minutes
Servings: 4


  • 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.


Storage Notes: Store any leftover soup in an airtight container in the fridge for 3 to 5 days.


Calories: 619kcal, Carbohydrates: 35g, Protein: 47g, Fat: 34g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 0.1g, Cholesterol: 195mg, Sodium: 2566mg, Potassium: 1849mg, Fiber: 9g, Sugar: 15g, Vitamin A: 3107IU, Vitamin C: 64mg, Calcium: 101mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4
Calories: 619

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    I loved this recipe! Such an easy and quick weeknight meal. My husband isn’t a huge chili/soup fan, and he went back for seconds! I didn’t have chiles, but used jalapeños instead and that gave it a nice kick. Thanks!!