Cheesy Enchilada Chili
Creamy, Cheesy, and Packed with Big Flavor
When you can’t decide between cheesy enchiladas and a bowl of chili, this Cheesy Enchilada Chili brings you the best of both worlds — and then some. It’s rich, creamy, loaded with beef and beans, spiced like your favorite Tex-Mex dish, and perfect for everything from chilly nights to casual parties.
What sets this chili apart is the use of salsa con queso and potato soup, which give it a luxurious, velvety texture and that signature cheesy enchilada flavor. It’s hearty, satisfying, and just spicy enough to keep things interesting.
Ingredients
1 lb ground beef
2 tablespoons taco seasoning
¼ cup water
1 (15 oz) jar Tostitos Salsa Con Queso
1 can condensed potato soup
1¼ cups sour cream
1 can fire-roasted diced green chiles
1¼ cups beef broth
½ cup chicken broth
1 cup frozen corn
1 cup pinto beans or black beans, drained and rinsed
Instructions
Step 1: Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
Drain excess fat if needed.
Stir in taco seasoning and ¼ cup water. Simmer for 2–3 minutes to let the beef absorb the flavor.
Step 2: Build the Base
Add to the pot:
Salsa con queso
Potato soup
Sour cream
Fire-roasted green chiles
Beef broth and chicken broth
Stir well to combine into a creamy, cheesy base.
Step 3: Add the Good Stuff
Stir in:
Frozen corn
Pinto or black beans
Bring everything to a gentle simmer over medium-low heat. Let cook for 15–20 minutes, stirring occasionally, until everything is heated through and flavors have melded together.
Step 4: Taste & Serve
Taste and adjust seasoning with extra salt, pepper, or hot sauce if needed.
Ladle into bowls and top with:
Shredded cheese
Crushed tortilla chips
Diced avocado
Cilantro
A squeeze of lime
Add-Ins & Variations:
Add cooked rice or quinoa to make it even heartier.
Swap beef for ground turkey, chicken, or plant-based crumbles.
Want a kick? Stir in a bit of chipotle in adobo or your favorite hot sauce.
Storage:
Store in the fridge for up to 4 days.
Freezes well for up to 2 months — perfect for batch cooking!
Reheat on the stove or microwave, adding broth or milk to loosen if needed.
Pro Tip:
Double the batch and keep some in the freezer for surprise guests or cozy nights when you want serious comfort food — fast.