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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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Creamy Chicken Enchilada Soup is a comforting one-pot meal loaded with tender chicken, beans, corn, and Tex-Mex spices. It’s rich, cheesy, and perfect for a quick, satisfying dinner.

Ingredients

  • 2 tablespoons avocado oil (or butter/ghee)
  • 1 pound skinless, boneless chicken breasts or thighs, cubed or shredded
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (10 oz) enchilada sauce (red or green)
  • 1 can (14.5 oz) diced fire-roasted tomatoes
  • 4 cups low-sodium chicken broth
  • 1 can black beans, drained and rinsed
  • 1 cup frozen sweet corn, defrosted
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander (optional)
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Optional toppings: avocado, cilantro, tortilla strips, lime wedges, extra cheese

Instructions

  1. Heat 2 tablespoons of avocado oil in a Dutch oven over medium heat.
  2. Add cubed or shredded chicken, season with salt and pepper, and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
  3. In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
  4. Stir in ground cumin, chili powder, and ground coriander. Cook for 1 minute.
  5. Add fire-roasted tomatoes and cook for 3–4 minutes to combine flavors.
  6. Pour in enchilada sauce and chicken broth. Return chicken to the pot and stir.
  7. Stir in black beans and corn. Bring to a boil, then reduce heat and simmer for 20 minutes.
  8. Remove from heat. Stir in sour cream until fully incorporated and smooth.
  9. Add shredded cheese and stir until melted and creamy.
  10. Taste and adjust seasoning with salt, pepper, or lime juice if desired. Serve with toppings of choice.

Notes

  • Use block cheese for better melting results.
  • Add heavy cream for extra richness if desired.
  • To make it spicier, use a hot enchilada sauce or add diced jalapeños.
  • This soup thickens as it sits; add a splash of broth when reheating.

Find it online: https://www.recipebyelena.com/creamy-chicken-enchilada-soup/