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A bowl of Chicken Enchilada Chili (Zupas Copycat)

Chicken Enchilada Chili (Zupa's Copycat)

Author 5boysbaker.com

Ingredients

Soup:

  • 2 large chicken breasts
  • 2 cans (10 oz) red enchilada sauce
  • 1 can (10 oz) green enchilada sauce
  • 2 cans (10 oz) can cream of chicken soup
  • 1 cup milk
  • 1 can Rotel tomatoes with green chilies
  • 2 Tbsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Toppings:

  • crunchy tortilla strips
  • shredded cheddar cheese

Instructions

  1. In a large slow cooker, add the chicken breasts and both enchilada sauces. Cook for several 2 to 3 hours on high or 4 to 5 hours on low, or until the chicken is cooked and shreds easily. Remove chicken, shred and return to crockpot.

  2. Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour or until heated through.
  3. Whisk in the sour cream and turn off the heat.
  4. Garnish with tortilla strips, sour cream, and cheddar cheese.