Cheesy Enchilada Chili
This Cheesy Enchilada Chili is bold, creamy, and packed with Tex-Mex flavors! Made in 6 easy steps, it’s the perfect cozy comfort food.
Servings: 6 servings
Calories: 520kcal
Equipment
- Large Skillet
- Dutch Oven or Heavy Pot
Ingredients
Chili Base
- 1 pound ground beef 80/20 works best for flavor
- 1 packet taco seasoning or 2 tablespoons homemade
- 1/3 cup water
- 1 jar (15 oz) salsa con queso
- 1 can (10.5 oz) condensed potato soup do not dilute
- 1/2 cup sour cream
- 1 can (4 oz) fire-roasted diced green chilis
- 1 cup beef broth
- 1 cup chicken broth
- 1 cup frozen corn
- 1 can (15 oz) pinto or black beans drained and rinsed
Instructions
- Heat a large skillet over medium heat. Add the ground beef and break it up as it browns (about 5-7 minutes). Drain excess fat.
- Add the taco seasoning and water, stirring until the water reduces and the meat is well-seasoned.
- Transfer the beef to a large Dutch oven or heavy pot. Stir in salsa con queso, undiluted potato soup, and sour cream until well combined.
- Pour in both broths, mixing thoroughly until the sour cream has melted completely.
- Add the fire-roasted green chilis, corn, and beans. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally. If too thick, add extra broth as needed.
Notes
For a spicier kick, add diced jalapeños, chipotle powder, or hot sauce. Letting it simmer for longer enhances the flavors.