Description
This Creamy Chicken Enchilada Soup is a flavorful and comforting dish packed with tender chicken, beans, corn, and a blend of spices simmered in enchilada sauce and broth. Finished with sour cream and melted cheese, it offers a rich and creamy texture perfect for a satisfying weeknight meal. Customize with your favorite toppings like avocado, cilantro, or tortilla strips for added zest and crunch.
Ingredients
Scale
Main 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)
Optional Toppings
- Avocado
- Cilantro
- Tortilla Strips
- Lime Wedges
- Additional Cheese
Instructions
- Prep: Dice the onions and finely chop the cilantro if using. Grate the cheese and set aside for garnishing later.
- Cook Chicken: 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 and cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until they soften and release their fragrance.
- Add Spices and Tomatoes: Stir in ground cumin, chili powder, and ground coriander (if using). Cook for 1 minute to toast the spices, then add the diced roasted tomatoes. Cook for 3-4 minutes until the tomatoes break down and meld with the spices.
- Add Liquids and Chicken: Pour in the enchilada sauce, stir to combine, then add chicken broth. Return the cooked chicken pieces to the pot.
- Add Beans and Corn: Stir in the drained black beans and corn. Bring the soup to a boil, then reduce heat and let it simmer gently for 15-20 minutes to allow flavors to meld.
- Finish Creaminess: Remove the pot from heat and stir in the sour cream until fully incorporated and smooth. For extra richness, heavy cream can be added at this stage.
- Add Cheese: Stir in shredded cheese until melted, giving the soup a creamy and cheesy texture.
- Season to Taste: Adjust salt and pepper as needed. Optionally, add a splash of lime juice for brightness.
- Serve and Garnish: Ladle soup into bowls and garnish with tortilla strips, diced avocado, chopped cilantro, additional cheese, or lime wedges as desired for extra flavor and texture.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- If you prefer a spicier soup, use a spicy enchilada sauce or add diced jalapeños.
- For a dairy-free version, omit sour cream and cheese or use plant-based alternatives.
- The soup can be stored in the refrigerator for up to 3 days, and freezes well for up to 2 months.
- Adjust broth quantity if you prefer a thicker or thinner soup consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Creamy Chicken Enchilada Soup, chicken soup, Mexican soup, enchilada sauce soup, creamy soup, easy dinner recipe
