Chicken Enchilada Chili (Easy Cafe Zupas Copycat Recipe)

 Ingredients 

• 2 boneless skinless chicken breasts
• 2 cups red enchilada sauce, It is especially good with our Homemade Enchilada Sauce
• 1 cup green enchilada sauce
• 1 (22.6 ounce)can cream of chicken soup
• 1 cup milk
• 1 (10-ounce) RO*TEL diced tomatoes & Green Chilies
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 (15-ounce) can black beans,, drained and rinsed
• 1 (15-ounce) can corn,, drained
• 1 cup shredded cheddar cheese
• ½ cup sour cream

 Toppings

• tortilla strips
• sour cream
• shredded cheddar cheese
• cilantro
• sliced avocado

 Instructions 

1. In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce.
2. Cook for approximately 3 hours on high, until the chicken is cooked and will shred into the sauce.
3. After shredding the chicken, add all remaining soup ingredients except the sour cream. Cook for 1 more hour.
4. Turn off the heat. Whisk in the sour cream.
5. Serve in individual bowl and garnish with toppings of choice.

 Equipment

• Crock Pot (Slow Cooker)

 Notes

• Sear the Chicken: Before adding it to the chili, try searing the chicken in a hot pan with a bit of oil. This step adds flavor and helps lock in the juices.
• Spices and Seasonings: The key to great chili is the seasoning. Use a blend of chili powder, cumin, paprika, garlic powder, and oregano to add to the Mexican flavor. Adjust the heat level with cayenne pepper or diced jalapeños.
• Simmer Slowly: Allow your chili to cook for an extended period in the Crockpot, ideally 2-3 hours on high heat or 4-6 hours on low. This allows the flavors to meld and develop depth.
• Beans: Use a combination of black beans, pinto beans, chili beans and/or kidney beans for added texture and flavor. Rinse and drain canned beans before adding them to the chili.
• Cream Cheese: Want to make your chili even creamier? Try adding 8 oz. of cream cheese to the mix. You can add it at the beginning or melt it in the microwave and add it at the end.
• Garnish Well: Top your chicken enchilada chili with a variety of garnishes for extra flavor and texture. Consider shredded cheese, sour cream, chopped cilantro, diced onions, sliced jalapeños, and a squeeze of lime juice.
• Serve with Tortilla Chips or Rice: Offer tortilla chips or cooked rice on the side. These make great accompaniments for scooping up the chili.
• Adjust Seasoning: Taste your chili before serving and adjust the seasoning as needed. You might want to add more salt, spice, or acidity, depending on your preference.
• Leftovers: Chicken enchilada chili often tastes even better the next day, as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator and reheat gently on the stove or in the microwave.

Source

Zupas
https://www.favfamilyrecipes.com/our-version-of-cafe-zupas-chicken-enchilada-chili/