Craving a comforting, flavorful meal that's both easy to make and incredibly satisfying? Look no further than this Chicken Enchilada Chili! This recipe blends the best of two worlds – the hearty warmth of chili and the vibrant zest of enchiladas – into one delicious bowl of goodness. Perfect for a quick weeknight dinner or a relaxed weekend gathering, this easy recipe is sure to become a new family favorite. Prepare for a taste explosion that's as healthy as it is delicious!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro, for garnish
- Tortilla chips, for serving (optional)
Instructions:
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Brown the Chicken: Add the bite-sized chicken pieces to the pot and cook until browned on all sides. This step adds depth of flavor to your chili.
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Simmer the Chili: Stir in the diced tomatoes (undrained), black beans, corn, Rotel (undrained), chicken broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until the chicken is cooked through and the flavors have melded beautifully. The longer it simmers, the richer the flavor becomes!
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Serve it Up: Ladle the Chicken Enchilada Chili into bowls. Top with shredded cheddar cheese and fresh cilantro. Serve immediately with tortilla chips on the side, if desired.
Cooking Tips for the Best Chili:
- Spice Level: Adjust the amount of cayenne pepper to your preference. For a milder chili, omit it altogether. For a fiery kick, add a pinch more or use a spicier chili powder.
- Chicken Choice: Feel free to use leftover cooked chicken to make this recipe even quicker. Shredded chicken works particularly well.
- Beans and Corn: Experiment with different types of beans and corn. Kidney beans or pinto beans would be delicious alternatives to black beans.
- Garnish Game: Get creative with your garnishes! Sour cream, avocado slices, or a squeeze of lime juice would all complement this chili wonderfully.
Variations:
- Vegetarian Chili: Omit the chicken and add 1 (15-ounce) can of vegetarian chili beans for a hearty vegetarian version.
- Beef Enchilada Chili: Substitute the chicken with 1 pound of ground beef, browning it in step 2 before adding the remaining ingredients.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-40g
This Chicken Enchilada Chili is a perfect example of how delicious and healthy homemade cooking can be. It’s a quick dinner idea that's packed with flavor and will leave you feeling satisfied and energized. Enjoy!