Description
Creamy Chicken Enchilada Soup is a comforting and flavorful dish combining tender chicken, enchilada sauce, black beans, corn, and a creamy blend of cheese and sour cream. Perfect for a cozy meal, this soup balances smoky spices with creamy texture and fresh toppings for a satisfying Mexican-inspired meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Avocado Oil (or Butter or Ghee)
- 1 pound skinless chicken breasts or thighs (boneless, cubed or shredded)
- 1 Medium Onion (diced)
- 3 Cloves Fresh Garlic (minced)
- 1 can Enchilada Sauce (10 oz, red or green)
- 1 can Diced Roasted Tomatoes (14.5 oz, with or without green chilies)
- 4 cups Chicken Broth (low-sodium, 32 oz)
- 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 (optional)
- Salt and Pepper (to taste)
Creamy & Cheese Components
- 1 cup Sour Cream
- 1 cup Cheese (shredded cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Avocado
- Cilantro
- Tortilla Strips
- Lime Wedges
- Additional Cheese
Instructions
- Prep: Dice the onions and finely dice cilantro if using. Grate the cheese and set all aside for easy access during cooking.
- Cook Chicken: Heat 2 tablespoons 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 fully cooked. Remove chicken and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until onions are softened and garlic is fragrant.
- Add Spices and Tomatoes: Stir in ground cumin, chili powder, and coriander; cook for 1 minute to release flavors. Add diced tomatoes and cook for 3-4 minutes to break them down and blend with spices.
- Add Liquids and Return Chicken: Pour in the enchilada sauce, stirring to combine, then add the chicken broth. Return cooked chicken to the pot.
- Add Beans and Corn & Simmer: Stir in black beans and corn. Bring the soup to a boil, then reduce heat and simmer 15-20 minutes to meld flavors.
- Make it Creamy: Remove pot from heat. Stir in sour cream until fully combined and smooth. For extra richness, heavy cream can be added here.
- Add Cheese: Stir in shredded cheese until melted and the soup becomes creamy.
- Season & Finish: Taste and adjust salt and pepper as needed. Add a splash of lime juice if desired.
- Serve: Ladle soup into bowls and garnish with optional avocado, cilantro, tortilla strips, extra cheese, or lime wedges for added flavor and texture.
Notes
- Use low-sodium chicken broth to control the salt level in the soup.
- Chicken thighs add more flavor and tenderness compared to chicken breasts.
- If a thicker soup is desired, you can simmer longer or add a small amount of cornstarch slurry.
- For a dairy-free version, substitute sour cream and cheese with dairy-free alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Add fresh lime juice at the end for a bright, fresh flavor contrast.
- Garnishes like avocado and tortilla strips add a wonderful texture contrast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Chicken Enchilada Soup, Creamy Soup, Mexican Soup, Comfort Food, Easy Dinner Recipe
