Cheesy Chicken Enchilada Chili Recipe

Here’s a vibrant twist on a classic comfort dish: Chicken Enchilada Chili. This recipe blends familiar chili ingredients with enchilada-style flavors—think red enchilada sauce, fire-roasted tomatoes, and diced green chiles—resulting in a rich, satisfying soup that shines throughout cooler months and beyond.

This Chicken Enchilada Chili was created by combining the hearty structure of a traditional chili with the bright, layered flavors of enchilada soup. It’s simple to prepare, pantry-friendly, and easy to customize at the table with your favorite toppings. The recipe yields a cozy, flavorful meal that freezes and reheats well—perfect for batch cooking or busy weeknights.

Chicken Enchilada Chili Ingredients

Most of the ingredients are pantry staples and common spices. Below is a concise list of what you’ll need to make four generous servings.

• 2 tablespoons avocado oil
• 1 ½ cups diced yellow onion
• 1 cup diced red bell pepper
• 4 garlic cloves, minced
• 2 pounds ground chicken (dark meat preferred; ground turkey can be substituted)
• Seasonings: 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

Step one: Sauté the vegetables

Heat the avocado oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and red bell pepper, then cook, stirring occasionally, until the vegetables soften—about 3 to 4 minutes. Stir in the minced garlic and cook another minute until fragrant. This vegetable base builds the flavor foundation for the chili.

Step two: Cook and season the chicken

Add the ground chicken to the pot and break it apart with the edge of a spoon or spatula as it cooks. Cook until no longer pink, about 5 minutes. If the meat releases excess fat, drain it off before adding the dry seasonings. Sprinkle in the salt, pepper, chili powder, cumin, paprika, and oregano, tossing them with the meat until fragrant. Stir in the tapioca flour to help slightly thicken the chili, then add the tomato paste, mixing well so it coats the meat and vegetables.

Step three: Add the remaining ingredients and simmer

Pour in the diced green chiles, fire-roasted tomatoes, enchilada sauce, and chicken broth. Stir until everything is evenly combined, then bring the mixture to a gentle simmer. Once simmering, add the drained and rinsed black beans and kidney beans. Reduce heat to low, cover, and let the chili simmer for 15–20 minutes so the flavors meld and the beans become tender.

Step four: Serve and garnish

Ladle the chili into bowls and offer toppings so each person can customize their bowl. Popular options include thinly sliced avocado, a dollop of sour cream or Greek yogurt, shredded Monterey Jack cheese, tortilla chips or Fritos for crunch, thinly sliced jalapeño, and fresh cilantro. These additions brighten the dish and add contrast in texture.

Recipe FAQs

For more soup recipes

Beef Chili with Beans • Chicken Enchilada Soup • Curried Chili • Creamy Tortilla-Less Soup • Turkey and White Bean Chili

Photography credit: Eat Love Eats.