Chicken Enchilada Chili (Easy Cafe Zupas Copycat Recipe)
User Reviews
5
Chicken Enchilada Chili (Easy Cafe Zupas Copycat Recipe)
Description
Chicken Enchilada Chili combines tender shredded chicken cooked in red and green enchilada sauces with a mixture of cream of chicken soup, Tex-Mex tomatoes, green chilies, black beans, and corn. Prepared slowly in a crockpot, the chicken absorbs the layered flavors, while the soup adds creaminess. The chili powder, paprika, and salt season the dish to balance heat and savoriness. It is finished by stirring in sour cream, mellowing the chili with a creamy touch.
The texture is thick and rich, with soft chicken chunks, creamy soup, and tender vegetables. The enchilada sauces contribute a tomato-based tang and mild warmth, typical of classic enchilada flavors, blended seamlessly into the chili style.
Served with fresh tortilla strips, shredded cheddar, avocado slices, and cilantro, the chili gains fresh and crunchy accents. It fits well as a one-pot meal on cool days, great for bowls with added toppings or alongside warm bread.
Notes suggest substituting homemade enchilada sauce for extra flavor and checking spices for freshness. A stovetop shortcut with rotisserie chicken and a brief simmer is available for quicker preparation. Adding sour cream at the end helps integrate creaminess without curdling.
Ingredients
- 2 chicken breast boneless skinless
- 2 cups Red Enchilada Sauce It is especially good with our Homemade Enchilada Sauce
- 1 cup Green enchilada sauce
- 1 (22.6 ounce)can cream of chicken soup
- 1 cup milk
- 1 (10-ounce) diced tomatoes RO*TEL brand
- 1 (10-ounce) green chilies RO*TEL brand
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can corn drained
- 1 cup cheddar cheese shredded
- ½ cup sour cream
Toppings
- tortilla strips
- sour cream
- cheddar cheese shredded
- cilantro
- avocado sliced
Instructions
- In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce.
- Cook for approximately 3 hours on high, until the chicken is cooked and will shred into the sauce.
- After shredding the chicken, add all remaining soup ingredients except the sour cream. Cook for 1 more hour.
- Turn off the heat. Whisk in the sour cream.
- Serve in individual bowl and garnish with toppings of choice.
Notes
- For best flavor, use fresh homemade red enchilada sauce if possible.
- Check expiration dates on chili powder and other spices to ensure robust seasoning.
- If short on time, substitute shredded rotisserie chicken and simmer on the stove with sauces and ingredients for 30 minutes instead of slow cooking.
- Stir sour cream in off heat to prevent curdling and add creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 1710mg | 71% |
| Potassium | 439mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 2175IU | 44% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 215mg | 22% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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