When it comes to seasons in Michigan, I am a summer girl all the way. But fall is a close second, mainly because it is officially soup/crockpot season! There is nothing I love more than a hot bowl of soup or chili for dinner – especially one that is this easy to throw together. This Crockpot Chicken Enchilada Chili is so simple and full of flavor, it will definitely be a regular on our weekly menu!
The secret ingredient here is the enchilada sauce. Canned is great, but I’ve also used homemade sauce that was made ahead and frozen. Either option will work. Customize the spice level in this recipe according to your taste by using your favorite sauce, whether it be mild or hot and spicy.
This chili can be served with tortilla chips, over rice, or eaten straight up out of the bowl. Add your favorite chili toppings if you like! And get ready for a super satisfying, low fat, protein-packed meal, loaded with tons of flavor. Happy Soup Season, friends. 🙂
Crockpot Chicken Enchilada Chili
- 1 medium onion diced
- 1 red bell pepper diced
- 1 15 oz. can low sodium black beans
- 1 15 oz. can low sodium white beans
- 1 15 oz. can diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 lb boneless skinless chicken breasts
- 1 1/2 cups enchilada sauce homemade or canned
Combine all ingredients in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Remove chicken, shred, and return to the slow cooker. Serve topped with cilantro or other chili toppings of your choice.