Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup brings all your favorite Tex-Mex flavors into one cozy bowl. It’s packed with tender chicken, black beans, corn, and melty cheese in a rich, flavorful broth—perfect for an easy, comforting dinner any night of the week.
Equipment
- Dutch oven or large soup pot
- Wooden spoon
- Cutting board
Ingredients
Base Ingredients
- 2 tablespoons avocado oil butter, or ghee
- 1 pound boneless skinless chicken breasts or thighs (cubed or shredded)
- 1 medium onion diced
- 3 garlic cloves minced
- 1 can 10 oz red or green enchilada sauce
- 1 can 14.5 oz diced roasted tomatoes (with or without green chilies)
- 4 cups 32 oz low-sodium chicken broth
- 1 can black beans rinsed and drained
- 1 cup frozen corn drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander optional, adds nice depth
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
Toppings (Optional but Delicious)
- Diced avocado
- Chopped cilantro
- Crunchy tortilla strips
- Lime wedges
- Extra shredded cheese
Instructions
- Chop your onion and mince the garlic. If you're using fresh cilantro for garnish, go ahead and chop that too. Grate the cheese and set it aside.
- Heat the oil in a Dutch oven over medium heat. Add your chicken, season with salt and pepper, and cook until it’s browned and cooked through, about 5–7 minutes. Set the chicken aside.
- In the same pot, add the onion and garlic. Sauté for 3–4 minutes until everything softens and smells amazing.
- Stir in the cumin, chili powder, and coriander. Let the spices toast for about a minute.
- Add the tomatoes and cook for another few minutes so the flavors start to come together.
- Pour in the enchilada sauce and stir it all up. Add the chicken broth and bring the chicken back into the pot.
- Toss in the beans and corn. Bring everything to a boil, then reduce the heat and let it simmer gently for 15–20 minutes.
- Take the soup off the heat and stir in the sour cream until it’s smooth and creamy.
- Add the shredded cheese and stir until it melts into the broth.
- Taste and tweak the seasoning if needed. A squeeze of lime at the end really brightens things up.
- Serve hot with your favorite toppings.
Notes
Cheese Tip: For the smoothest texture, shred cheese from a block. Pre-shredded cheese has anti-caking agents that can mess with how it melts.
Mild or Spicy: Red enchilada sauce gives a richer, spicier kick, while green keeps it a bit milder.
Extra Creamy Option: Want it richer? Add a splash of heavy cream just before serving.
Servings: 4 people