Chili In June! (Chicken Enchilada Chili)

Okay so I’ve been slacking, obviously. But I’m back, and I’m really committed this time! Annnyways, the last week has been really rainy here in Wyoming. It’s made everything very green and pretty.

(see what I mean! Perfect stay in the house and bake kinda weather)

Rain is almost always okay with me because it clears the dust and cools the air down! Which was a heaven sent because it was getting a little too hot there for a minute. I have a very slim window of when I’m actually happy with the temperature. Spring and fall are my jam. You know what else is my jam? Mexican food. I love it, in all its many shapes and sizes, and that brings us toooo….Chicken Enchilada Chili! Yum! I found a recipe for this on Pinterest and it sparked my interest. (ha! that rhymed…unintentionally) I was silently hoping for a colder day so that I could make this sooner, rather then later. Lo and behold, a rainy Wyoming week! (I kinda got my wish, it warmed up the night that I made this but oh well. Beggar’s can’t be choosers.) Problem was, the recipe used canned enchilada sauce, gross. I love enchiladas but I can’t stand the canned stuff. I make my own sauce when I make enchiladas so I figured I could do the same thing for this chili/soup thing.

A couple quick tips for this recipe:

  • You can pre-cook your chicken anytime! I did mine the day before so it would just be ready to go! You can also cook a bunch in the crockpot and then dice up and freeze what you don’t use for next time or another recipe.
  • Use all the butter! I know it seems like a lot, but the onion and pepper absorb some of it and the rest you need to cook your flour in!
  • Be sure and “taste test” often while you’re adding your spices. I like a lot of cumin and actually added a pinch more afterwards. Make it your own! Add more or less of the spices and salt to make it how you like it.
  • Drain and rinse your beans before you add them! You can leave them in the strainer in the sink until its time to add.

***UPDATE*** So while my website was down I wanted to make this recipe but couldn’t find where I had put it! And since I couldn’t look on here I had to recreate it and oh man was it a blessing in disguise! I’ve updated the recipe below. You’re welcome for my genius.

Alright enough with the chit chat, lets get to it! Here’s what you’ll need:

4 T. butter

1 small onion, diced

4 garlic cloves, minced

1 green pepper, diced

5 T. white wheat flour

4 c. chicken stock

1 1/2 T. cumin

1 1/2 – 2 T. chili powder

1 – 1 1/2 T. salt

pepper to taste

1 1/2 pounds diced cooked chicken

1 can black beans

1 can pinto beans

1 can pinto

1 can petite diced tomatoes, still in the juice

1 cup frozen corn

1/2 c. sour cream

 

Directions:

  • Melt butter until gold and bubbly and add the onion.
  • Saut√© onion until its translucent and then add the green pepper, cooking for another minute.
  • Sprinkle the flour over into the onion and pepper and stir, cooking the flour into the mix for two more minutes.
  • Add half of the chicken stock and whisk until smooth and there are no flour clumps. Once smooth add the rest of the chicken stock.
  • Add the salt, pepper, cumin, and chili powder. Let simmer for five minutes. (be sure to taste it here to see if you want to add anymore spices! If you like more of a mild flavor start by adding less than I did and slowly build up to your taste!)
  • Now add the cooked chicken, beans (that have been drained and rinsed!), frozen corn, and diced tomatoes.
  • For a thicker chili simmer for 30 minutes then remove from heat and stir in sour cream!¬† (if you want more of a soup or are in a hurry then remove from heat and stir in sour cream)
  • Top with grated cheese, crushed tortilla chips, avocado, olives, whatever you want!

**if you want a cheesy chili then add 1 cup grated cheddar cheese with your sour cream!**

annndd….Enjoy! I know I sure did! And don’t let this pretty picture fool you! It stayed this pretty for about a half a second before I crumbled more chips on top and mashed it all together!

Thanks for reading! And be on the lookout for my next post, healthy protein pumpkin chocolate chip muffins! (its kind of a mouthful, of goodness!)

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