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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. One-pot meal ready in 35 minutes.

Ingredients

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  • 2 tablespoons avocado oil (butter or ghee)
  • 1 pound boneless skinless chicken breasts or thighs (cubed or shredded)
  • 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 black beans (drained and rinsed)
  • 1 cup frozen sweet corn (defrosted)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ 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)
  • Toppings: avocado, cilantro, tortilla strips, lime wedges, additional cheese

Instructions

  1. Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pot and set aside.
  2. In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
  3. Stir in ground cumin, chili powder, and ground coriander. Cook for 1 minute, stirring constantly.
  4. Add the diced tomatoes and cook for 3-4 minutes until they break down slightly and blend with the spices.
  5. Pour in the enchilada sauce and stir to combine.
  6. Add the chicken broth and return the cooked chicken to the pot.
  7. Stir in the black beans and corn. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes to meld the flavors.
  8. Remove the soup from heat and stir in the sour cream until fully combined and smooth.
  9. Stir in the shredded cheese until melted and the soup is creamy.
  10. Taste and adjust seasoning with salt and pepper if needed. Add a splash of lime juice if desired. Ladle into bowls and garnish with tortilla strips, avocado, cilantro, extra cheese, or lime wedges.

Notes

  • Buy blocks of cheese and shred yourself for smoothest melting. Pre-shredded cheese contains additives that affect texture.
  • Monterey Jack and mild cheddar melt beautifully and give rich, cheesy texture.
  • Use fire-roasted tomatoes to add smoky depth to the soup.
  • Adjust spice level by using mild, medium, or hot enchilada sauce.
  • Soup thickens as it sits, add a splash of broth when reheating.
  • Remove soup from heat before adding sour cream to prevent curdling.
  • For extra richness, stir in heavy cream along with the sour cream.

Nutrition

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