Chicken Enchilada Chili

This Chicken Enchilada Chili was inspired by my favorite Enchilada Soup. I was looking for something that would have a little more body to it, so I went in the direction of chili but flavored it like the soup. It is so easy to make, the longest step is just waiting for the chicken to boil. To save time, you could always use leftover chicken that’s already cooked, or grab a rotisserie chicken at the store and shred the meat. This recipe is also pretty customizable and you could mix and match other ingredients and still have a delicious, healthy, satisfying meal.

 

Quick tip: When you’re short on time, throw all the ingredients in the slow cooker and cook on low for 6-8 hours. Shred the chicken and serve!

Chicken Enchilada Chili
Prep Time: 25-30 minutes | Cook Time: 15-20 minutes | Serves: 3-4

Enchilada Chili 1

Ingredients:

2 free-range chicken breasts, boneless and skinless
1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 (15 oz.) cans black beans
1 (15 oz.) can mild gluten-free enchilada sauce
1 (15 oz) can fire roasted tomatoes
1 lime, juiced
¼ teaspoon oregano
⅛ teaspoon thyme
½ teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
Chicken stock, as needed
Salt and freshly ground pepper, to taste

Optional for serving: sour cream, cilantro, lime juice, shredded cheese, red onion, etc.

Directions:

1.) Fill a small pot with water, add the chicken and bring to a boil. Lower the heat and simmer for about 20-25 minutes or until fully cooked. Remove from the heat and shred once cooled.

2.) In a medium stockpot, melt the coconut oil over medium-high heat. Add the onion and garlic and cook until fragrant, then add the bell pepper and sauté for about 4-5 minutes. Add the rest of the ingredients and simmer for 10-15 minutes, using the chicken broth to thin out for a soupier consistency, if desired.

3.) Serve with toppings and sides of choice.

 

Feel great and remember to enjoy your health!

katie-signature

Katie
The Warrior Wife

 

*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!

 

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