Easy 30-Minute Chicken Enchilada Chili
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- 4 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
- 1 tablespoon + 1 teaspoon ground cumin, divided
- 1 large/extra-large sweet Vidalia onion, diced small
- 3 to 5 garlic cloves, finely pressed or minced
- one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
- one 15-ounce can black beans (I used no-salt added), drained and rinsed
- 1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
- one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
- one 10-ounce can red enchilada sauce (I used medium heat)
- two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
- about 2 cups water, chicken or vegetable broth, or as desired
- 1 to 1.5 tablespoons chili powder (I used 1.5)
- 2 teaspoons smoked paprika (regular paprika may be substituted)
- 1 teaspoon kosher salt, optional and to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 to 3 teaspoons granulated sugar, optional and to taste
- 1 to 2 tablespoons lime juice, optional and to taste
- fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing
- To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through. Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
- Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
- Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
- While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
- Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
- Ladle into bowls and optionally garnish with your favorites. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.