Chicken Enchilada Chili
Just when you thought enchiladas couldn't get any better... you get this amazing chili!
Servings - 6 servings
Ingredients
- 1 cup homemade or store bought beef broth
- 6 oz can tomato paste
- 3 Tbsp homemade taco seasoning
- 1 Tbsp chili powder
- 15 oz can red beans, drained
- 2 cups cooked black beans
- 15 oz can diced tomatoes with green chilies
- 2 cups cooked and shredded chicken
- Fresh veggies, as side dish
Instructions
- 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.
- 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.