Growing up, my family had a lot of different recipes that have since become staples. The first that I would like to share with you is one of my favorites, our Cheesy Chicken Enchilada Chili. Like tacos, but make it chili. Whether you are in the mood for a nice bowl of chili on a cold night, or want to put a little spin on taco night, this is for sure to be a new favorite.
1 – 18.5 oz can Chicken Cheese Enchilada Soup
1 – 15.5 oz can Black Beans
1 – 14.5 oz can Diced Tomatoes
1 1/2 C Shredded Chicken Breast
1/2 C Cilantro (fresh)
1/2 C Yellow Onion (fresh)
1 – 1 oz pkg Taco Seasoning
1 pinch S&P ea.
1/2 C Water
In a large pot, no smaller than 2 qt, combine soup (we use Progresso brand), black beans, onions, and taco seasoning. Stir until all taco seasoning has dissolved. Next, add in the shredded chicken, tomatoes, and 1/4 cup of cilantro – we’ll use the remainder for garnish. Then add salt and pepper to taste. Once all combined, bring to a simmer and cook for approximately 15 to 20 minutes, stirring constantly to avoid burning. Depending on what consistency you prefer, you can add water while simmering. Serve with a dollop of sour cream, remaining cilantro, jalapeños, and/or tortilla chips. I hope you and yours love it as much as me and mine. Stay candid & enjoy!