Chicken Enchilada Chili

5 from 27 votes

Total Time45

Servings:

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.

Freezer Tips:

To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.