Name: Easy 30-Minute Chicken Enchilada Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Marinated Boneless Skinless Chicken Breast; McCormick Ground Cumin; Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor; Napoleon Co. Grille Garlic Cloves; Bush's Best Reduced Sodium Dark Red Kidney Beans; Bush's Best Black Beans; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; SIGNATURE SELECTS Tomatoes, Fire Roasted, Diced; SIGNATURE SELECTS Enchilada Sauce, Red, Medium; La Victoria Green Chiles, Diced, Fire Roasted, Mild; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Chili Powder; McCormick® Smoked Paprika & Onion Seasoning; David's Kosher Salt; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; O Organics Cane Sugar, Granulated, Organic; Waterfront Bistro Juice, Concentrate, Lime; Organic Cilantro

To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through.

Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.

Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.

Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.

Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.

Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.

While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.

Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.

Ladle into bowls and optionally garnish with your favorites.

Easy 30-Minute Chicken Enchilada Soup

Serves 8

10 mins prep

20 mins cook

30 mins total

What you need

Soup

Toppings (optional)

How to make