Why You’ll Love This Recipe
- One-Pot Wonder: It’s a one-pot meal that’s easy to throw together, but still feels like something special.
- Perfectly Creamy: The creamy, cheesy base hits all the right Tex-Mex notes without being heavy.
- Hearty and Filling: The chunky tomatoes, beans, corn, and tender chicken make it filling enough to count as a full meal.
- Scooping Delight: Plus, those crunchy tortilla chips on the side? Perfect for scooping up every last bite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Avocado oil (or substitute with butter or ghee)
- Skinless chicken breasts or thighs (cubed or shredded)
- Medium onion, diced
- Fresh garlic cloves, minced
- Enchilada sauce (red or green, depending on your preference)
- Canned diced fire-roasted tomatoes (with green chilies or regular)
- Low-sodium chicken broth
- Canned black beans, drained and rinsed
- Frozen sweet corn, defrosted
- Ground cumin
- Chili powder
- Ground coriander
- Salt and pepper, to taste
- Sour cream (for creaminess)
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: avocado, cilantro, tortilla strips, lime wedges, additional cheese
Directions
- Heat Oil: In a large pot over medium heat, warm 2 tablespoons of avocado oil.
- Cook Chicken: Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add Spices: Stir in ground cumin, chili powder, and ground coriander. Cook for 1 minute.
- Incorporate Tomatoes: Add the diced tomatoes and let them cook for 3-4 minutes until they break down slightly and blend with the spices.
- Combine Enchilada Sauce: Pour in the enchilada sauce and stir to combine.
- Add Broth and Chicken: Pour in the chicken broth and return the cooked chicken to the pot.
- Mix in Beans and Corn: Stir in the black beans and corn. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to meld the flavors.
- Make It Creamy: Remove the soup from heat and stir in the sour cream until fully combined and smooth. For extra richness, you can also stir in heavy cream at this point.
- Melt Cheese: Stir in the shredded cheese until melted and the soup is creamy.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Add a splash of lime juice if you like. Ladle the soup into bowls and garnish with tortilla strips, avocado, cilantro, extra cheese, or lime wedges if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: About 15 minutes.
- Cooking Time: Approximately 35 minutes.
- Total Time: Around 50 minutes.
Variations
- Bean Substitution: If you don’t have black beans, pinto beans make a great alternative.
- Spice Level: For more heat, add an extra kick of spice or use a spicier enchilada sauce.
- Cheese Selection: For the smoothest, creamiest soup, buy blocks of cheese and shred them yourself. Pre-shredded cheese might be convenient, but it often contains additives that can affect how it melts. Monterey Jack and mild cheddar are great options—they melt beautifully and give the soup that rich, cheesy texture we’re going for. It’s worth the extra few minutes!
- Garnishes: Garnish with sour cream, cilantro, or avocado for an extra touch of freshness.
Storage/Reheating
- Storage: Place your creamy chicken enchilada soup in a tightly sealed container in the fridge for 4-5 days.
- Freezing: Store in the freezer for 3-4 months.
- Reheating: To reheat, place in a pot/pan and reheat on the stovetop or microwave in a bowl. This soup thickens as it sits, so feel free to add a splash of broth when reheating.
FAQs
What can I use instead of black beans?
If you don’t have black beans, pinto beans are a great substitute.
How can I make the soup spicier?
To increase the heat, add extra chili powder, diced jalapeños, or use a spicier enchilada sauce.
Print
Creamy Chicken Enchilada Soup to Save Dinner Tonight
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This creamy chicken enchilada soup is a satisfying, one-pot meal loaded with tender chicken, hearty beans, sweet corn, and a cheesy, creamy broth. It’s seasoned with classic enchilada flavors, offering a perfect balance of spice and comfort. Easy to make and perfect for cozy dinners, this soup is a must-try for those craving Tex-Mex goodness!
Ingredients
- 2 tbsp avocado oil (or substitute with butter or ghee)
- 1 lb skinless chicken breasts or thighs (cubed or shredded)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup enchilada sauce (red or green)
- 1 can (14.5 oz) diced fire-roasted tomatoes (with green chilies or regular)
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups frozen sweet corn, defrosted
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander
- Salt and pepper, to taste
- ½ cup sour cream (for creaminess)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: avocado, cilantro, tortilla strips, lime wedges, additional cheese
Instructions
- Heat Oil: In a large pot, warm 2 tablespoons of avocado oil over medium heat.
- Cook Chicken: Add cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add Spices: Stir in ground cumin, chili powder, and ground coriander. Cook for 1 minute.
- Incorporate Tomatoes: Add diced tomatoes and cook for 3-4 minutes to blend with spices.
- Combine Enchilada Sauce: Stir in the enchilada sauce and mix well.
- Add Broth and Chicken: Pour in chicken broth and return the cooked chicken to the pot.
- Mix in Beans and Corn: Stir in black beans and corn. Bring to a boil, then reduce heat and simmer for 15-20 minutes to meld the flavors.
- Make It Creamy: Remove from heat and stir in sour cream until smooth. For extra richness, add heavy cream.
- Melt Cheese: Stir in shredded cheese until melted and creamy.
- Season and Serve: Adjust seasoning with salt and pepper. Add lime juice if desired. Serve in bowls, topped with tortilla strips, avocado, cilantro, extra cheese, or lime wedges.
Notes
- Bean Substitution: Pinto beans can be used instead of black beans.
- Spice Level: Add jalapeños or a spicier enchilada sauce for more heat.
- Cheese Selection: Shred your own cheese for the creamiest texture.
- Storage: Store leftovers in the fridge for 4-5 days, or freeze for 3-4 months.
- Reheating: Add broth when reheating, as soup thickens over time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Tex-Mex
- Method: Stovetop
- Cuisine: Tex-Mex
