Want to know what happens when you add more taco seasoning than chili powder to your favorite chicken chili?! It becomes Chicken Enchilada Chili. The key is making the enchilada sauce first, before dumping in all the chili ingredients.
Prep the sauce…which becomes the base for the chili.
Beef broth plus 1 can of tomato paste, plus some water.
Whisk ‘er up.
Three times the taco seasoning than chili powder (which is hiding underneath).
Enchilada sauce, y’all!
Dump, toss, stir…however you roll…add the red beans, black beans and diced tomatoes with green chilies.
Mix ‘er. Mix ‘er.
Stir in the chicken. And let ‘er simmer.
Zippy, zesty, zing! This triple-Z chili will certainly warm your tummy, and your tongue, this fall!!!
Chicken Enchilada Chili
Yield – 6 to 8 servings
Preparation Time – 10 minutes
Cooking Time – 20 minutes
- 1 cup homemade or store bought beef broth
- 1 6 oz can tomato paste
- 3 Tbsp homemade taco seasoning
- 1 Tbsp chili powder
- 1 15 oz can red beans, drained (Or learn how to cook your own beans here.)
- 2 cups cooked black beans
- 1 15 oz can diced tomatoes with green chilies
- 2 cups cooked and shredded chicken
- Fresh veggies, as side dish
- In a large saucepan or Dutch oven, whisk together the beef broth and the tomato paste, plus about 1 cans worth of water. Stir in the homemade taco seasoning and chili powder. Add the red beans, black beans and canned tomatoes with green chilies. Stir through and let simmer for 10 minutes.
- Stir in the cooked and shredded chicken. Let simmer a little longer. If longer than 15 more minutes, cover to prevent too much liquid from escaping.
- Prepare fresh veggies.
- Serve Chicken Enchilada Chili with veggies.