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Creamy Chicken Enchilada Soup

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Rich and creamy chicken enchilada soup packed with protein from chicken and beans, loaded with veggies, and full of bold Tex-Mex flavors. A satisfying one-pot meal ready in about 40 minutes.

Ingredients

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  • 2 tablespoons avocado oil (butter or ghee)
  • 1 pound boneless skinless chicken breasts or thighs (cut into 1-inch cubes)
  • 1 medium onion (diced)
  • 3 cloves fresh garlic (minced)
  • 1 can (10 oz) enchilada sauce (red or green)
  • 1 can (14.5 oz) diced fire-roasted tomatoes (with green chilies or regular)
  • 4 cups low-sodium chicken broth (32 oz)
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 cup frozen sweet corn (no need to thaw)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander (optional)
  • Salt and pepper (to taste)
  • 1 cup sour cream (for creaminess)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend – about 4 oz)
  • Toppings: avocado, cilantro, tortilla strips, lime wedges, additional cheese

Instructions

  1. Heat 2 tablespoons avocado oil in a large pot or Dutch oven (5-6 quart) over medium heat. Add cubed chicken, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.
  2. In the same pot, add diced onion and minced garlic. Saute for 3-4 minutes until onion is translucent and garlic is fragrant. Watch carefully to prevent burning.
  3. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon ground coriander. Cook for 1 minute, stirring constantly, until spices become aromatic.
  4. Add diced fire-roasted tomatoes and cook for 3-4 minutes until they soften and liquid reduces slightly, blending with the spices.
  5. Pour in enchilada sauce and stir to combine with the vegetable and spice mixture.
  6. Add chicken broth and return cooked chicken to the pot along with any accumulated juices. Stir well.
  7. Stir in drained black beans and frozen corn. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15-20 minutes to meld flavors.
  8. Remove soup from heat completely and let sit for 1 minute. Stir in sour cream until fully combined and smooth to prevent curdling.
  9. Stir in shredded cheese until melted and soup is creamy. Taste and adjust seasoning with salt, pepper, or lime juice if needed.
  10. Ladle soup into bowls and garnish with tortilla strips, avocado, cilantro, extra cheese, or lime wedges as desired.

Notes

  • For smoothest results, buy an 8 oz block of cheese and shred yourself. Pre-shredded cheese contains additives that affect melting.
  • Monterey Jack and mild cheddar melt beautifully for rich, creamy texture.
  • Fire-roasted tomatoes add smoky depth to the soup.
  • Adjust spice level with mild, medium, or hot enchilada sauce.
  • Soup thickens as it sits. Add splash of broth when reheating.
  • Remove from heat and let sit 1 minute before adding sour cream to prevent curdling.
  • Rotisserie chicken shortcut: Use 3 cups shredded rotisserie chicken and add during Step 7.

Nutrition

Find it online: https://www.benefitiany.com/easy-creamy-chicken-enchilada-soup-recipe/