It may not quite be soup weather here in California, but I can’t help but get out the slow cooker and make an easy, hearty chili when September rolls around. This Chicken Enchilada Chili is thick and flavorful and it’s a pretty basic chili- chicken, beans, diced tomatoes, green chiles, but made with enchilada sauce.
I used a medium red enchilada sauce so it was a little too spicy for the kiddos. Depending on the kick you’re going for, you can use mild or hot enchilada sauce as well. And yes, I used a can. In fact, this is a four-can chili recipe 🙂
Once the chicken is cooked through, shred it and return it to the slow cooker. I always shred my chicken with beaters. Have you tried it? Makes perfectly shredded chicken every time (just don’t over-beat it and shred it to mush!)
Top your bowl with sour cream, cheese, and crushed tortilla chips!
- 3 chicken breasts (or 6-7 tenders)
- 1 (19 oz) can medium red enchilada sauce (or two 10 oz cans)
- 1 (14.5 oz) can diced tomatoes
- 1 (14 oz) can white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1/2 tsp garlic salt
- 1/2 cup milk
- Place everything in the slow cooker, but the chicken) and stir to combine. Place chicken in the slow cooker and cover in the chili. Set slow cooker to high and cook for 3-4 hours or set to low and let cook 6-8 hours. Once the chicken is cooked through, remove from the slow cooker and shred. Return to slow cooker and stir into chili.
- Serve with shredded cheese, chips, sour cream and garnish with cilantro if desired.
I’m so intrigued by your mention of shredding chicken with beaters. How are you doing this … with a hand mixer or your stand mixer? Could you give me a little more information? I’m always up for something that cuts down on work and time!!!
I’ve done it with both, but usually use my hand mixer! Just use a large bowl in case you have a little chicken flying:)
I also live in California and I would be lying if I said I’m not trying to pretend like we are having fall weather. Already broke out the pumpkin. Love this recipe! Can’t wait to make it!!
Bring it on! I was fffffreezing on my run the other morning as it was on the 40s. Eek!
Oh my gosh it’s still so hot here..jealous of your cold weather:) Hope you are well!
Mmmm… Kristy, this soup looks so good! Perfect for that fall weather 🙂
Thanks Mandy!!
Kristy, are we supposed to drain the canned tomatoes, beans and chiles or do we just dump them in with all their juices? And would I drain and rinse the white beans or just dump everything from the can in there? Thanks, your recipes look fabulous!
Hi Sher, I just added it in the instructions, but you only need to rinse and drain the white beans 🙂
This was really really good and sooo easy! Thanks for the recipe that we will be using over and over again 😉 I did add black pepper and we used a mild sauce. I think I may add half a can of black beans next time and a little bit of onion.
so glad you liked it!
Hi. I don’t have a slow cooker. Can I make it on the stove? And how? Your recipes are fab. Thanks:))
Yes, you can boil or bake your chicken first, then shred it (or use a rotisserie chicken and shred it). Then just bring everything to a boil in a soup pot, reduce to a simmer and let simmer for a while!
Does the chicken have to be thawed out or can it be frozen? If can use frozen chicken, can i still have this cooked on high for 3-4 hours?
it can be frozen but you’ll probably need to cook it 5-6 hours!
This sounds so good, the perfect dinner in our house!!
I am definitely trying this soon!!! We love spicy soup on cool fall days!!!
So the milk goes in at the start of the cooking? It won’t go bad in the slow cooker? I am always leery about milk/milk products in the slow cooker, so I’m just checking to be sure! Thanks – this recipe looks amazing!
Hi, it looks amazing. I was wondering how much the above makes. I want to make it for my Friday Bible study group but want to make sure it’ll be enough.
serves about 6
I had high hopes for this recipe, but it just fell flat when I tried it last night. I am hoping that the flavor is a little better when I reheat it tonight. It definitely needs a little help in the way of additional veggies: sliced zucchini, corn and maybe an additional can of black beans to brighten it up a bit.