Description
This Slow Cooker Enchilada Chili is a comforting, flavorful dish blending the zest of enchilada sauce with hearty black beans, corn, and tender shredded chicken cooked low and slow. Perfect for an easy weeknight meal, it offers a delightful Tex-Mex twist on classic chili, topped with cheese, sour cream, and fresh cilantro for a mouthwatering experience.
Ingredients
Scale
For the Chili:
- 1 (15.25oz) can black beans, drained
- 1 (15.25oz) can corn, drained
- 1 (14.5oz) can diced tomatoes mixed with spicy green chilies
- 1 (10oz) can enchilada sauce
- 1 (4oz) can diced green chilies
- 3 cloves garlic, minced
- 1 cup white onion, chopped
- 1 to 2 lbs chicken thighs (or 1.5 lb chicken breast)
- 3 tablespoons taco seasoning
- 1 cup chicken broth (optional for a thinner soup)
- Juice of 1 lime
For the Toppings:
- Shredded cheese
- Sour cream
- Tortilla strips
- Hot sauce
- Chopped avocado
- Cilantro
Instructions
- Combine Ingredients: Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, diced green chilies, minced garlic, chopped onion, and chicken broth (if using) into a slow cooker. Stir well to combine all the ingredients evenly.
- Add Chicken and Season: Place the chicken thighs or breasts on top of the vegetable mixture. Sprinkle the taco seasoning evenly over the chicken.
- Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours until the chicken is very tender and can easily be shredded.
- Shred Chicken: Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken back into the chili. If the chicken isn’t tender enough to shred, cover and cook for an additional 30 to 60 minutes.
- Add Lime Juice and Adjust Seasoning: Stir in the juice of one lime. Taste the chili and adjust the seasoning as needed to suit your preference.
- Serve: Serve the chili hot, topped with shredded cheese, sour cream, tortilla strips, hot sauce, chopped avocado, and fresh cilantro as desired.
Notes
- Texture: Add chicken broth for a soupier consistency or omit for thicker chili.
- Chicken Choice: Chicken thighs produce a richer and more tender chili, but chicken breasts can be used for a leaner dish.
- Heat Level: Adjust spice by choosing mild, medium, or hot enchilada sauce and diced tomatoes. Add diced jalapeños for extra heat if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer-Friendly: Cool completely, freeze in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge and reheat on the stove, adding broth to loosen if necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 85 mg
