Description
This Slow Cooker Enchilada Chili is a hearty and flavorful dish combining tender chicken, black beans, corn, and a blend of enchilada sauce and spices. Perfect for an easy, comforting meal, it simmers low and slow, allowing the flavors to meld beautifully. Serve with classic toppings like shredded cheese, sour cream, and avocado for a satisfying Mexican-inspired chili.
Ingredients
Scale
For the Chili
- 1 (15.25oz) can black beans, drained
- 1 (15.25oz) can corn, drained
- 1 (14.5oz) can diced tomatoes with spicy green chilies
- 1 (10oz) can enchilada sauce
- 1 (4oz) can diced green chilies
- 3 cloves garlic, minced
- 1 cup white onion, chopped
- 1 to 2 lbs chicken thighs (or 1.5 lb chicken breasts)
- 3 tablespoons taco seasoning
- 1 cup chicken broth (optional for thinner soup)
- 1 lime
For the Toppings
- Shredded cheese
- Sour cream
- Tortilla strips
- Hot sauce
- Chopped avocado
- Cilantro
Instructions
- Combine Ingredients: Add the drained black beans, corn, diced tomatoes with spicy green chilies, enchilada sauce, diced green chilies, minced garlic, chopped onion, and chicken broth into your slow cooker. Stir gently to combine all ingredients evenly.
- Add Chicken and Season: Place the chicken thighs or breasts on top of the mixture in the slow cooker. Evenly sprinkle the chicken with 3 tablespoons of taco seasoning to infuse flavor.
- Slow Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours, allowing the chicken to become very tender and easy to shred.
- Shred Chicken: Using two forks, shred the chicken directly in the slow cooker and stir it back into the chili. If the chicken is not shredding easily, cover and cook for an additional 30 to 60 minutes.
- Add Lime Juice: Squeeze the juice of one lime into the chili, stirring well. Taste the chili and adjust seasoning as desired for balance.
- Serve and Garnish: Ladle the enchilada chili hot into bowls and add your favorite toppings such as shredded cheese, sour cream, tortilla strips, hot sauce, chopped avocado, and fresh cilantro.
Notes
- Texture: Adding chicken broth creates a more soup-like consistency if preferred.
- Chicken Choice: Thighs provide a richer, more tender texture, while chicken breasts are a leaner alternative.
- Heat Level: Choose mild, medium, or hot enchilada sauce and diced tomatoes to control spiciness. Adding diced jalapeños can increase heat.
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
- Freezer-Friendly: Allow chili to cool completely before freezing in a freezer-safe container for 2 to 3 months. Thaw overnight and reheat on the stove, adding broth as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
