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Creamy Chicken Enchilada Soup

Irresistibly Creamy Chicken Enchilada Soup for Cozy Nights

This Creamy Chicken Enchilada Soup is the embodiment of comfort food, blending rich Tex-Mex flavors into a satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Can swap with olive oil or butter.
  • 1 pound Chicken Skinless breasts or thighs; shredded rotisserie chicken works too.
  • 1 Medium Onion Diced; shallots or leeks can be used.
  • 3 cloves Fresh Garlic Minced; garlic powder can substitute.
  • 1 can Enchilada Sauce 10 oz; choose red or green.
  • 1 can Diced Roasted Tomatoes 14.5 oz; fresh or fire-roasted tomatoes add smokiness.
  • 4 cups Chicken Broth Low-sodium; can replace with vegetable broth.
For the Hearty Finish
  • 1 can Black Beans Drained and rinsed; pinto beans are a good alternative.
  • 1 cup Frozen Sweet Corn Drained; fresh corn can be used.
  • 1 teaspoon Ground Cumin Can use taco seasoning as an alternative.
  • 1 teaspoon Chili Powder Adjust to taste; cayenne can be added.
  • ½ teaspoon Ground Coriander Optional.
  • to taste Salt and Pepper Season to your preference.
For Creaminess
  • 1 cup Sour Cream Greek yogurt is a healthier swap.
  • 1 cup Cheese Shredded; Monterey Jack or mild cheddar preferred.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Gather and prep your ingredients by dicing the onion, mincing the garlic, and grating the cheese.
  2. Sauté Chicken: Heat avocado oil in a Dutch oven over medium heat, add chicken, season, and sauté until golden brown.
  3. Cook Aromatics: In the same pot, sauté onion and garlic until translucent and fragrant.
  4. Add Spices: Stir in cumin, chili powder, and optional coriander, cooking for a minute to toast.
  5. Incorporate Tomatoes & Broth: Add tomatoes and enchilada sauce, then pour in chicken broth. Mix well.
  6. Introduce Beans & Corn: Stir in black beans and sweet corn, bring to a boil, then simmer for 15-20 minutes.
  7. Finish Soup: Off heat, stir in sour cream and cheese until melted and smooth.
  8. Serve: Ladle into bowls and garnish with tortilla strips, avocado, cilantro, lime, or extra cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze in individual portions for up to 3 months.

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