Hello friends, Chef André here.
If you’ve ever fallen in love with the creamy, comforting Chicken Enchilada Chili from Zupas, this recipe is about to make your day. This Chicken Enchilada Chili captures everything people adore about the restaurant version tender chicken, rich enchilada sauce, sweet corn, hearty beans, and warm spices all simmered into one cozy, crave-worthy bowl.
It’s the kind of soup that warms you from the inside out. Perfect for easy weeknight dinners, meal prep lunches, or lazy weekends when you want something filling but effortless. One pot, bold flavor, and guaranteed seconds.
Why This Chicken Enchilada Chili Is a Favorite
This recipe checks all the comfort-food boxes:
- Inspired by the Zupas restaurant favorite
- Creamy, rich, and deeply satisfying
- Naturally gluten-free
- Great for meal prep and leftovers
- Simple pantry ingredients
All the enchilada flavor—none of the rolling.
Ingredients You’ll Need
Chicken & Base
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
Chili Ingredients
- 1½ cups red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1½ cups corn (fresh, frozen, or canned)
- 4 cups chicken broth
Creamy Finish & Spices
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 4 oz cream cheese, softened
- ½ cup heavy cream
Optional Toppings
- Shredded cheese
- Sour cream
- Fresh cilantro
- Tortilla strips
Step-by-Step Instructions
Step 1
Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft.
Step 2
Add garlic and cook 30 seconds until fragrant.
Step 3
Add chicken, enchilada sauce, chicken broth, cumin, chili powder, paprika, salt, and pepper.
Step 4
Bring to a gentle boil, then reduce heat and simmer 20–25 minutes until chicken is cooked through.
Step 5
Remove chicken, shred it with two forks, and return it to the pot.
Step 6
Stir in beans and corn. Simmer 10 minutes.
Step 7
Lower heat and stir in cream cheese until melted and smooth.
Step 8
Add heavy cream, stir well, and simmer 5 more minutes. Serve hot with toppings.
Chef André’s Tips for the Best Enchilada Chili
- Use full-flavored enchilada sauce
- Soften cream cheese before adding
- Simmer gently to avoid curdling
- Taste and adjust salt at the end
Creamy texture comes from patience.
Easy Variations to Try
- Use rotisserie chicken to save time
- Make it spicier with jalapeños
- Swap cream cheese for sour cream
- Add diced green chiles for extra depth
Flexible and forgiving.
What to Serve with Chicken Enchilada Chili
This chili pairs perfectly with:
- Warm tortilla chips
- Cornbread
- Simple green salad
- Rice or quinoa
A full comfort-food spread.
Storage and Reheating
- Store in the fridge up to 4 days
- Freeze up to 3 months
- Reheat gently on the stovetop
For safe poultry handling, follow USDA Food Safety guidelines:
https://www.usda.gov/food-safety
FAQ – Chicken Enchilada Chili
Does this taste like the Zupas version?
Yes—very close in flavor and texture.
Is it spicy?
Mild, but easy to adjust.
Can I make it ahead?
Absolutely—flavors improve overnight.
Is it good for meal prep?
Perfect choice.
Approximate Nutrition Per Serving
- Calories: ~470 kcal
- Protein: 34 g
- Fat: 26 g
- Carbohydrates: 28 g
Values vary based on toppings used.
Final Words from Chef André
This Chicken Enchilada Chili is comfort food done right—creamy, hearty, and bursting with restaurant-style flavor. Whether you’re feeding your family or stocking your fridge for the week, this is one recipe you’ll come back to again and again.
If you try it, tell me—extra cheese or extra tortilla strips?
Chef André 👨🍳