Easy 30-Minute Chicken Enchilada Chili

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  • 4 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
  • 1 tablespoon + 1 teaspoon ground cumin, divided
  • 1 large/extra-large sweet Vidalia onion, diced small
  • 3 to 5 garlic cloves, finely pressed or minced
  • one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
  • one 15-ounce can black beans (I used no-salt added), drained and rinsed
  • 1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
  • one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
  • one 10-ounce can red enchilada sauce (I used medium heat)
  • two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
  • about 2 cups water, chicken or vegetable broth, or as desired
  • 1 to 1.5 tablespoons chili powder (I used 1.5)
  • 2 teaspoons smoked paprika (regular paprika may be substituted)
  • 1 teaspoon kosher salt, optional and to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 to 3 teaspoons granulated sugar, optional and to taste
  • 1 to 2 tablespoons lime juice, optional and to taste
  • fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing


  1. To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through. Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
  2. Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
  3. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  4. Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
  5. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
  6. While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
  7. Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
  8. Ladle into bowls and optionally garnish with your favorites. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.

recipe adapted  >>>>>  here