Name: Chipotle Chicken Enchilada Southwest Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8-10 servings
Cuisine: Mexican
Ingredients: 2 (15 oz.) cans black beans, drained and rinsed; 1 (15 oz.) can corn, drained; 1 (15 oz.) can diced tomatoes; 1 (29 oz.) can enchilada sauce; 2 cups chicken broth; 1 red onion, diced; 3 cloves garlic, minced; 2 teaspoons diced chiles in adobo; 1 tablespoon cumin; 1 tablespoon chili powder; 2 teaspoons garlic powder; 1 pound, boneless, skinless chicken breast; 3/4 cup heavy cream; Kosher salt; fresh cracked pepper; thinly sliced green onion; Fritos; cheddar cheese; sour cream

Description

This soup is loaded with classic Mexican flavors of cumin and chili powder along with, black beans, kidney beans and pinto beans (because can you ever really have enough beans?!), peppers, onions, chicken breast and my secret ingredient – diced chiles in adobo.

Scale

Ingredients

2 (15 oz.) cans black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) can diced tomatoes
1 (29 oz.) can enchilada sauce
2 cups chicken broth
1 red onion, diced
3 cloves garlic, minced
2 teaspoons diced chiles in adobo
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons garlic powder
1 pound, boneless, skinless chicken breast
3/4 cup heavy cream
Kosher salt
fresh cracked pepper

For serving:

thinly sliced green onion
Fritos
cheddar cheese
sour cream

Instructions

Combine all ingredients except heavy cream in a large crock pot.
Cook on low for 8 hours (or high for 4 hours). Stir in cream and shred chicken with two forks.
Garnish with Fritos, cheese, sour cream and green onion. Enjoy!

Keywords: easy, simple, quick, crock pot, healthy, recipe, meal prep, family, dinner, weeknight, meal