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
