Description
This creamy chicken enchilada soup is loaded with shredded chicken, chunky tomatoes, and a cheesy, creamy broth, all seasoned with classic enchilada flavors. It’s easy to make with simple ingredients and pairs perfectly with crunchy tortilla chips.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 pound skinless chicken breasts or thighs, boneless, cubed or shredded
- 1 medium onion, diced
- 3 cloves fresh garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- 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, additional cheese
Instructions
- Sauté Chicken: Heat 2 tablespoons of avocado oil in a large pot over medium heat, add the chicken, season with salt and pepper, cook for 5-7 minutes until golden brown, then remove and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic and sauté for 3-4 minutes until softened.
- Bloom Spices: Stir in ground cumin, chili powder, and ground coriander, cooking for 1 minute.
- Cook Tomatoes: Add the diced tomatoes and cook for 3-4 minutes until they break down slightly.
- Combine: Pour in the enchilada sauce, stir to combine, then add chicken broth and return the cooked chicken to the pot.
- Simmer: Stir in the black beans and corn, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Cream: Remove from heat and stir in the sour cream until fully combined and smooth.
- Cheese: Stir in the shredded cheese until melted and the soup is creamy.
- Finish: Adjust seasoning with salt, pepper, or a splash of lime juice, then ladle into bowls and garnish.
Notes
For the smoothest texture, grate your own cheese from a block to avoid additives. Use fire-roasted tomatoes for a smokier depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 1350 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 115 mg
Keywords: creamy chicken enchilada soup, Tex-Mex, one-pot meal, chicken soup