Description

Creamy Chicken Enchilada Soup is a hearty, one-pot meal filled with tender chicken, black beans, sweet corn, and a rich, cheesy broth flavored with enchilada sauce and spices. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale

2 tablespoons avocado oil, butter or ghee

1 pound skinless, boneless chicken breasts or thighs (cubed or shredded)

1 medium onion, diced

3 cloves fresh garlic, minced

1 can (10 oz) of enchilada sauce — choose red or green based on your taste preference

1 can (14.5 oz) diced roasted tomatoes (with green chilies or regular)

4 cups low‑sodium chicken broth (32 oz)

1 can black beans, drained and rinsed

1 cup frozen sweet corn, drained

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon ground coriander (optional, for extra depth)

Salt and pepper to taste

1 cup sour cream (for creaminess)

1 cup of shredded cheese, such as cheddar, Monterey Jack, or your favorite Mexican blend

Optional toppings: avocado slices, chopped cilantro, tortilla strips, lime wedges, extra cheese

Equipment:

1 Dutch oven (or large heavy‑bottom pot)

1 wooden cutting board

1 chef’s knife

1 wooden cooking spoon

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Instructions

Prep the ingredients: Dice the onion, finely mince the garlic. Grate or shred the cheese and set aside.
Cook the chicken: Heat the avocado oil (or butter/ghee) in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook for about 5‑7 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate and set it aside for later.
Sauté the aromatics: In the same pot, toss in the diced onion and minced garlic, and sauté until fragrant, about 3‑4 minutes.
Add the spices and tomatoes: Stir in the ground cumin, chili powder, and if using, ground coriander. Cook for about 1 minute to toast the spices. Then add the diced roasted tomatoes and let them cook for about 3‑4 minutes so they begin to break down and meld with the spices.
Add the enchilada sauce and broth: Pour in the enchilada sauce and stir to combine. Then add the chicken broth and return the cooked chicken to the pot.
Add beans and corn: Stir in the drained black beans and the frozen sweet corn. Bring the soup up to a gentle boil, then reduce the heat and let it simmer for about 15‑20 minutes so the flavours meld together.
Finish with cream and cheese: Remove the pot from the heat. Stir in the sour cream until the mixture is smooth and creamy. Then stir in the shredded cheese until it melts fully into the soup. Give the soup a taste and fine‑tune the seasoning with salt and pepper to your liking. If you enjoy a hint of acidity, add a splash of lime juice.
Serve: Ladle the soup into bowls and garnish with your chosen toppings – avocado, cilantro, tortilla strips, extra cheese, or lime wedges.

Notes

For best results, use freshly shredded cheese to get a smoother melt. Add toppings like avocado or tortilla strips for added flavor and texture. Stir in dairy off heat to avoid curdling

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320
Sugar: 4g
Carbohydrates: 24g
Protein: 27g