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

Chicken Enchilada Chili

Total Time45 minutes
Servings: 4
Author: Alex Snodgrass

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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