Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons Avocado Oil (Butter or Ghee can be used as alternatives); 1 pound skinless chicken breasts or thighs, cubed or shredded; 1 Medium Onion, diced; 3 Cloves Fresh Garlic, minced; 1 can Enchilada Sauce (10 oz, red or green depending on preference); 1 can Diced Roasted Tomatoes (14.5 oz, with green chilies or regular); 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; 1 cup Sour Cream; 1 cup Cheese (shredded cheddar, Monterey Jack, or Mexican blend); Avocado; Cilantro; Tortilla Strips; Lime Wedges; Additional Cheese

Ingredients

2 tablespoons avocado oil (or butter or ghee)

1 pound skinless, boneless chicken breasts or thighs (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 green chilies or regular)

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

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

Step 1: Dice the onion and mince the garlic. Grate the cheese and set aside. If using, finely dice cilantro for garnish.

Step 2: Heat 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 and cooked through. Remove chicken and set aside.

Step 3: In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

Step 4: Stir in ground cumin, chili powder, and ground coriander (if using). Cook for 1 minute to toast the spices.

Step 5: Add diced tomatoes and cook for 3-4 minutes until they break down and blend with the spices.

Step 6: Pour in the enchilada sauce and stir to combine. Add the chicken broth and return the cooked chicken to the pot.

Step 7: Stir in black beans and corn. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes to meld flavors.

Step 8: Remove from heat and stir in sour cream until smooth and fully combined. For a richer soup, add a splash of heavy cream if desired.

Step 9: Stir in shredded cheese until melted and the soup is creamy.

Step 10: Taste and adjust seasoning with salt and pepper. Add a splash of lime juice if desired.

Step 11: Ladle into bowls and garnish with optional toppings such as tortilla strips, avocado, cilantro, extra cheese, or lime wedges.

Tips & Variations

Use rotisserie chicken to save time without sacrificing flavor.

Add a pinch of smoked paprika for an extra smoky depth.

For a spicy kick, include chopped jalapeños or a dash of hot sauce.

Swap black beans for pinto beans or kidney beans based on preference.

Skip the sour cream for a dairy-free version or replace it with coconut yogurt.

FAQs

Can I make this soup in a slow cooker?

Yes, you can brown the chicken and sauté the onions and garlic on the stove, then add all ingredients except the sour cream and cheese to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in sour cream and cheese at the end before serving.

Can I freeze Creamy Chicken Enchilada Soup?

Freezing this soup is possible, but cream and cheese may change texture after freezing. To preserve quality, freeze the soup without sour cream and cheese, then add them fresh when reheating.