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
- 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
- Shredded cheese
- Sour cream
- Tortilla strips
- Hot sauce
- Chopped avocado
- Cilantro
Instructions
- 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.
- Place the chicken thighs or breasts on top of the vegetable mixture. Sprinkle the taco seasoning evenly over the chicken.
- 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.
- 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.
- Stir in the juice of one lime. Taste the chili and adjust the seasoning as needed to suit your preference.
- Serve the chili hot, topped with shredded cheese, sour cream, tortilla strips, hot sauce, chopped avocado, and fresh cilantro as desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish can be frozen for up to 3 months; reheat thoroughly before serving.
- Adjust spice level by adding more or less taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: Slow Cooker Enchilada Chicken, Enchilada Chili, Tex-Mex, Comfort Food