I Make This 20-Minute Chicken Chili on Busy Weeknights (No Chopping Required)

It’s a pantry-friendly meal that only needs five ingredients.

By
Coco Morante
Coco Morante
Coco Morante
Coco began developing recipes for Simply Recipes in 2016 and is the author of five cookbooks. She is an industry expert on Instant Pot cooking.
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Published September 24, 2025
Coco Morante
A bowl of chicken enchilada chili topped with shredded cheese sour cream and cilantro

Simply Recipes / Coco Morante

There is always a can of red enchilada sauce in my pantry. A mild blend of tomatoes, chile peppers, garlic, and onions, it’s a versatile base for so many recipes. When I want a hearty, one-pot meal that takes minimal effort (read: no chopping and mostly pantry ingredients), this chicken chili is what’s for dinner.

I’ve always been loyal to El Pato brand enchilada sauces, both their red tomato-based and green tomatillo-based varieties. They have the most minimal ingredient lists of any brand I’ve seen, with no added vegetable oils and just a moderate amount of sodium.

To make the sauce taste homemade, I bloom some cumin in olive oil, pour in the can of sauce, then season to taste as it warms in the saucepan. It’s a whole lot less work than starting from scratch.

This chili starts with that doctored-up enchilada sauce and just three more main ingredients go into the pot: shredded cooked chicken, canned black beans, and canned (or frozen and thawed) corn. For the chicken, you can use leftovers or a rotisserie chicken.

Everyone in my family tends to go for the dark meat when we buy a rotisserie chicken, and recipes like this are a great way to use up the breast meat. You’ll need a pound, or about three packed cups of shredded chicken.

Bowls of chicken enchilada chili topped with sour cream and cilantro displayed with toppings and garnishes in surrounding bowls

Simply Recipes / Coco Morante

Have Fun With Toppings

While the chili simmers for a speedy 10 minutes, you’ll have just enough time to set the table and round up your toppings. I like to top my chili with chopped cilantro, shredded cheddar cheese, and a big spoonful of sour cream.

Some corn chips on the side are nonnegotiable—Fritos or other corn chip scoops are my favorites. Oh, and my husband always adds chopped raw onions and lots of hot sauce, while my kids prefer less spice and heat.

Easy Tweaks

This recipe lends itself to variations and additions. Sometimes I’ll add in leftover taco beef instead of the chicken. I’ll also vary the spices I add in, sprinkling in some oregano, ground coriander, chili powder, or smoked paprika. And if we’ve got a zucchini or bell pepper kicking around in the produce drawer, it’s going in there, too.

A bowl of chicken enchilada chili topped with shredded cheese sour cream and cilantro

Simply Recipes / Coco Morante

More Quick Dinners

Chicken Enchilada Chili

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 (28-ounce) can red enchilada sauce (I like El Pato Original)

  • 1 pound shredded cooked chicken breast (about 3 packed cups)

  • 1 (15.25-ounce) can whole kernel super sweet corn, drained

  • 1 (15-ounce) can black beans, rinsed and drained

  • Salt, to taste

  • Chopped cilantro, sour cream, shredded cheddar cheese, and/or corn chips for topping, optional

Method

  1. Bloom the cumin:

    Heat the olive oil in a 4-quart saucepan, soup pot, or Dutch oven over medium heat for a minute or so. Add the cumin and stir until fragrant and a little toasty but not burned, about 30 seconds.

  2. Add the remaining ingredients and cook:

    Add the enchilada sauce, chicken, corn, and black beans and stir to combine. Cover the pot and allow the chili to come up to a simmer, about 5 minutes. Stir the chili, then cover again and let simmer until the flavors meld, about 5 more minutes.

  3. Finish, top, and serve:

    Remove the pot from the heat, then stir the chili one last time. Taste for seasoning, adding salt if needed. Ladle the chili into serving bowls, then add whichever toppings you prefer at the table.

    The chili will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat a serving in the microwave for about 3 minutes, stirring halfway through, keeping the bowl covered with a paper towel or other microwave-safe cover.

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Nutrition Facts (per serving)
285 Calories
9g Fat
23g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 285
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 64mg 21%
Sodium 944mg 41%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 17%
Total Sugars 4g
Protein 28g
Vitamin C 4mg 20%
Calcium 40mg 3%
Iron 3mg 16%
Potassium 557mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.