Café Zupas has become a beloved fast-casual restaurant for its fresh ingredients and innovative menu items. One of its most popular dishes is the Chicken Enchilada Chili, a warm and hearty bowl of goodness that blends the rich flavors of a traditional enchilada with the heartiness of a chili.
If you’re craving this delicious soup but don’t have a Zupas location nearby, you’re in luck! This guide will walk you through how to make a homemade copycat version of Zupas Chicken Enchilada Chili. Not only will it taste just as good, but you can also customize it to your preferences.
Let’s dive into the details, including ingredients, preparation, cooking methods, variations, and serving suggestions.
What Makes Zupas Chicken Enchilada Chili So Special?
Before we jump into the recipe, let’s break down the distinctive flavors that make this chili unique:
Tender shredded chicken – A hearty protein that makes the soup filling.
Enchilada sauce – This gives the chili a bold and tangy Mexican-inspired flavor.
Beans and corn – Classic chili ingredients that add texture and nutrition.
Creamy and slightly thick consistency – Unlike traditional chilis, this one is smooth and slightly creamy.
Spices and seasonings – The right balance of cumin, chili powder, and garlic enhances the dish’s depth of flavor.
By following this guide, you’ll be able to recreate these signature characteristics in your own kitchen.
Ingredients
Here’s everything you’ll need to make this copycat Chicken Enchilada Chili at home.
Main Ingredients:
2 large chicken breasts (boneless, skinless)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn kernels, drained
1 (10 oz) can red enchilada sauce (mild or medium)
1 (14.5 oz) can fire-roasted diced tomatoes
1 (4 oz) can diced green chilies
2 cups low-sodium chicken broth
1 cup salsa verde (green salsa)
1/2 cup heavy cream (for creaminess)
1/2 cup shredded cheddar cheese (optional for extra creaminess)
Seasonings & Spices:
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper (to taste)
Optional Toppings:
Shredded cheddar or Monterey Jack cheese
Chopped cilantro
Sour cream or Greek yogurt
Diced avocado
Tortilla strips or crushed tortilla chips
Step-by-Step Cooking Instructions
Step 1: Cook the Chicken
Slow Cooker Method:
Place chicken breasts in a slow cooker.
Pour in the enchilada sauce, salsa verde, and chicken broth.
Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
Stovetop Method:
In a large pot, add a tablespoon of oil and sear the chicken over medium-high heat for about 3 minutes per side.
Pour in the enchilada sauce, salsa verde, and chicken broth.
Cover and let simmer for 30 minutes, until the chicken is fully cooked and tender.
Step 2: Shred the Chicken
Once the chicken is cooked, remove it from the pot or slow cooker and shred it using two forks.
Return the shredded chicken to the pot.
Step 3: Add Beans, Corn, and Tomatoes
Stir in the black beans, kidney beans, corn, fire-roasted tomatoes, and green chilies.
Mix well to combine all the ingredients.
Step 4: Season and Simmer
Add the chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
Stir to ensure the seasonings are evenly distributed.
Let the chili simmer for 20-30 minutes, allowing the flavors to develop.
Step 5: Make It Creamy
Reduce the heat to low and stir in the heavy cream.
If you want an extra creamy texture, add ½ cup of shredded cheddar cheese and stir until melted.
Serving Suggestions
Zupas Chicken Enchilada Chili is best enjoyed hot and garnished with delicious toppings. Here are some ideas:
Classic Toppings: A dollop of sour cream, shredded cheese, and chopped cilantro.
Crunchy Additions: Sprinkle crushed tortilla chips or tortilla strips on top.
Avocado & Lime: Fresh diced avocado and a squeeze of lime juice add brightness.
Bread Pairing: Serve with a side of warm cornbread or crusty bread.
Tips for the Best Chicken Enchilada Chili
Use Rotisserie Chicken for a Quick Version
If you’re short on time, you can shred a store-bought rotisserie chicken instead of cooking raw chicken.
Control the Spice Level
If you prefer a milder chili, use mild enchilada sauce and omit the green chilies.
If you love spice, add a chopped jalapeño or extra chili powder.
Adjust the Thickness
If you want a thicker chili, let it simmer longer or add a tablespoon of cornstarch mixed with water.
For a thinner consistency, add extra chicken broth.
Meal Prep Friendly
This chili stores well and tastes even better the next day!
Refrigerate in an airtight container for up to 4 days.
Freeze in individual portions for up to 3 months.
Variations & Substitutions
Vegetarian Version
Substitute chicken with diced sweet potatoes or extra beans.
Use vegetable broth instead of chicken broth.
Keto-Friendly Version
Skip the beans and corn and add more chicken and low-carb vegetables like bell peppers.
Dairy-Free Version
Replace heavy cream with coconut milk for a dairy-free alternative.
Frequently Asked Questions
1. Can I make this in an Instant Pot?
Yes! Here’s how:
Use the Sauté function to sear the chicken.
Add all other ingredients (except cream and cheese).
Cook on High Pressure for 12 minutes, then do a quick release.
Shred the chicken, stir in cream and cheese, and serve.
2. Can I double the recipe?
Absolutely! This chili is great for meal prep or feeding a crowd. Just use a larger pot or slow cooker.
3. How can I store and reheat it?
Store in the fridge for 4 days or freeze for up to 3 months.
Reheat on the stovetop over medium heat or in the microwave.
Final Thoughts
Zupas Chicken Enchilada Chili is a flavor-packed, comforting dish that you can easily make at home. Whether you’re cooking for your family, meal-prepping, or craving something warm on a chilly day, this recipe is a must-try.
Now, it’s time to grab your ingredients and enjoy a delicious homemade bowl of creamy, spicy, and hearty goodness!
Welcome to “The Foodie Diary,” the ultimate food and recipe website and podcast that will take your taste buds on a thrilling journey through the world of culinary delights. Whether you’re a seasoned home cook or a curious foodie, join us as we explore the vibrant and diverse universe of flavors, ingredients, and techniques that make cooking an art form.
Hosted by passionate food enthusiasts Author Adidas Wilson, our website and podcast is a celebration of the joy and creativity that food brings to our lives. Each article and episode is a mouthwatering expedition into the heart of a specific cuisine, dish, or cooking style, accompanied by expert chefs, home cooks, and food professionals who share their expertise, tips, and stories.
Tanghulu, the iconic Chinese street snack, has captivated food lovers for centuries with its glossy, crunchy sugar coating and tart, juicy fruit interior. This traditional treat, often associated with Beijing, is made by skewering fresh fruit and dipping it in a hardened sugar syrup, creating a perfect balance of sweet […]
document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() );
var wprm_public = {"user":"0","endpoints":{"analytics":"https:\/\/thefoodiediary.com\/wp-json\/wp-recipe-maker\/v1\/analytics","integrations":"https:\/\/thefoodiediary.com\/wp-json\/wp-recipe-maker\/v1\/integrations","manage":"https:\/\/thefoodiediary.com\/wp-json\/wp-recipe-maker\/v1\/manage","utilities":"https:\/\/thefoodiediary.com\/wp-json\/wp-recipe-maker\/v1\/utilities"},"settings":{"jump_output_hash":true,"features_comment_ratings":true,"template_color_comment_rating":"#343434","instruction_media_toggle_default":"on","video_force_ratio":false,"analytics_enabled":true,"google_analytics_enabled":true,"print_new_tab":true,"print_recipe_identifier":"slug"},"post_id":"12357","home_url":"https:\/\/thefoodiediary.com\/","print_slug":"wprm_print","permalinks":"\/%postname%\/","ajax_url":"https:\/\/thefoodiediary.com\/wp-admin\/admin-ajax.php","nonce":"5d3ca6138b","api_nonce":"fb2876b4c4","translations":[],"version":{"free":"9.8.0"}};
var wpilFrontend = {"ajaxUrl":"\/wp-admin\/admin-ajax.php","postId":"12357","postType":"post","openInternalInNewTab":"0","openExternalInNewTab":"0","disableClicks":"0","openLinksWithJS":"0","trackAllElementClicks":"0","clicksI18n":{"imageNoText":"Image in link: No Text","imageText":"Image Title: ","noText":"No Anchor Text Found"}};