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Bowl of copycat Zupas chicken enchilada chili topped with cheese, avocado, and tortilla strips
Donny Enriquez

Copycat Café Zupas Chicken Enchilada Chili

A hearty, enchilada-sauce-based chili loaded with shredded chicken, beans, and corn, finished with cheese, cream, and lime so every spoonful tastes like a chicken enchilada. Thickened naturally with masa or blended beans and ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican-American
Calories: 300
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tablespoon oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can about 10 oz red enchilada sauce
  • 3 cups chicken broth
  • 1 can 14.5 oz diced tomatoes, preferably fire-roasted
  • 2 cans 15 oz each beans (black, pinto, or a mix), rinsed
  • 1.5 cups corn frozen, canned, or fresh
  • 1 lb boneless skinless chicken thighs or breasts or 3 cups cooked shredded chicken
  • 2 tablespoons masa harina or 1 cup beans + broth, blended
  • 1/4 cup cream or half-and-half
  • 1 cup shredded cheese Mexican blend, Monterey Jack, or cheddar
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • Salt to taste
  • Toppings: avocado sour cream, tortilla strips, extra cheese and cilantro

Equipment

  • Large pot or Dutch oven
  • Immersion blender (optional)
  • Meat-shredding claws or two forks
  • Whisk

Method
 

  1. Heat oil in a large pot over medium. Cook onion 4 to 5 minutes until soft, then add garlic, cumin, and chili powder and cook 30 to 60 seconds until fragrant.
  2. Add enchilada sauce, broth, tomatoes, beans, and corn. Bring to a simmer and cook 15 to 20 minutes. If using raw chicken, poach it in the liquid until cooked through, then remove and shred.
  3. Whisk masa harina into 1/2 cup warm broth, then stir the slurry into the pot (or stir in blended beans). Simmer 5 minutes until thickened to a hearty but spoonable consistency.
  4. Stir in the shredded chicken, cream, and cheese, and warm over low heat until melted and hot. Off the heat, add lime juice and cilantro. Season and serve with toppings.

Video

Notes

Thicken with masa harina (whisk into warm broth first to avoid clumps) or blended beans; both add body and stay on flavor.
Keeps 4 to 5 days refrigerated; loosen with broth when reheating. Freezes well for a couple of months — best frozen before the cream and cheese, then finished fresh.
Add toppings fresh; tortilla strips and avocado don't store.
For creamier, spicier, vegetarian, slow-cooker, and lighter versions, see the variations above.