Chicken Enchilada Chili
This chili is inspired by my mom’s chicken enchiladas but with half the work. A little chopping and opening up cans make this chili a cinch to throw together. Packed with chiles chicken, tomatillos, white beans and spices, this will be your go-to when you need a little warmth in your life.
Servings 6
Ingredients
- 2 tbsp olive oil or butter
- 1 White onion diced
- 1 Poblano Pepper seed, and diced
- 2 Jalapeño pepper seeded and diced
- 2-3 cloves of garlic finely diced
- 3-4 Tomatillos chopped
- 1-1 1/2 pounds of boneless skinless chicken breasts cut in half
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon of salt
- 3 cups of chicken broth
- 1 15 oz can cannellini beans, drained, rinsed
- 1 15 oz cans great northern beans, drained, rinsed
- 1 1/2 cups corn
- ¼ cup of cilantro + more for garnish
- Toppings:
- Green onions
- Avocado
- Monterey jack or cheddar cheese
- Tortilla chips
- Lime wedges
Instructions
- Heat the olive oil or butter in a medium-sized pot over medium heat. Add the onions, peppers, and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes.
- Add in chicken, tomatillos, seasonings, and broth, and simmer. After 10 minutes, remove the chicken and shred using two forks.
- Purée a cup of the beans adding a little broth as needed. Add puréed and whole beans, corn, and shredded chicken to pot and simmer for 15 minutes.
- Remove pot from heat and add cilantro, sour cream, and stir until incorporated. Adjust seasoning as needed and serve with desired toppings.