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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup for a Cozy Night In

This Creamy Chicken Enchilada Soup is a comforting Tex-Mex delight perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons avocado oil substitute with olive oil or butter if desired
  • 2 cups cooked chicken breasts or thighs feel free to use rotisserie chicken for speed
  • 1 medium onion any variety works, red onion adds color
  • 3 cloves garlic minced, fresh cloves yield the best flavors
  • 1 can enchilada sauce choose red or green sauce based on taste
  • 1 can diced roasted tomatoes regular diced tomatoes can work in a pinch
  • 3 cups low-sodium chicken broth the liquid base
  • 1 can black beans drained, substitute with pinto beans for a change
  • 1 cup sweet corn canned or frozen corn is perfect
  • 1 teaspoon ground cumin feel free to omit or swap with paprika
  • 1 tablespoon chili powder adjust according to your spice comfort level
  • 1 teaspoon ground coriander optional, adds a hint of citrus
  • to taste salt and pepper for perfect seasoning
  • 1/2 cup sour cream Greek yogurt is a great substitute
  • 1 cup shredded cheese opt for Monterey Jack or sharp cheddar
For Toppings (Optional)
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 1 cup tortilla strips for a crunchy texture
  • 1 lime wedges for added zing

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Dice one onion, mince three garlic cloves, and shred about two cups of cheese. Place these prepared items in separate bowls.
  2. Cook Chicken: Heat two tablespoons of avocado oil in a large Dutch oven over medium heat. Season chicken with salt and pepper, add to hot oil, and cook for 5-7 minutes until golden brown. Remove and shred.
  3. Sauté Vegetables: In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened.
  4. Add Spices: Stir in one teaspoon of ground cumin, one tablespoon of chili powder, and ground coriander if using. Cook for about one minute.
  5. Combine Ingredients: Add one can of diced roasted tomatoes, cook for 2-3 minutes, then add enchilada sauce and chicken broth. Stir well.
  6. Add Chicken and Beans: Return shredded chicken, add black beans and sweet corn. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  7. Finish Soup: Remove from heat, stir in sour cream and shredded cheese until creamy. Adjust seasoning if necessary.
  8. Serve: Ladle soup into bowls and top with avocado, cilantro, tortilla strips, and lime wedges as desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 900mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Use block cheese for best melt and adjust seasonings to your taste. Store leftovers properly for best freshness.

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