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Creamy Chicken Enchilada Soup
Donna

Creamy Chicken Enchilada Soup

This creamy chicken enchilada soup is loaded with shredded chicken, chunky tomatoes, and a cheesy, creamy broth, all seasoned with classic enchilada flavors. It’s easy to make with simple ingredients like enchilada sauce, black beans, corn, and plenty of shredded cheese. Serve it with crunchy tortilla chips for dipping, and you’ve got a satisfying meal that comes together quickly any night of the week!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 tablespoons Avocado Oil (Butter or Ghee)
  • 1 pound skinless chicken breasts or thighs (boneless (cubed or shredded))
  • 1 Medium Onion (diced)
  • 3 Cloves Fresh Garlic (minced)
  • 1 can Enchilada Sauce (10 oz (red or green, depending on your preference))
  • 1 can Diced Roasted Tomatoes (14.5 oz (with green chilies or regular))
  • 4 cups Chicken Broth (low-sodium 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 Cheese (shredded cheddar, Monterey Jack, or Mexican blend)
  • Toppings (optional: avocado, cilantro, tortilla strips, lime wedges, additional cheese)

Equipment

  • Dutch oven or large soup pot

Method
 

Instructions
  1. Dice your onion and, if using, some fresh cilantro for garnish. Grate the cheese and set both aside for later.
  2. Heat a Dutch oven or large soup pot over medium. Add your butter or oil, then the chicken. Season and cook it until golden and cooked through, enjoying the sizzle and savory scents. Remove the chicken and keep it handy.
  3. Sauté the diced onion and minced garlic in the same pot, letting them soften and get fragrant—don’t rush this part; you want that mellow sweetness.
  4. Sprinkle in the cumin, chili powder, and coriander, letting the spices toast briefly for deeper flavor. Stir in the roasted tomatoes and cook just until they start to break down, turning everything saucy and aromatic.
  5. Add the enchilada sauce, giving the pot a good stir. Pour in the chicken broth and slide the cooked chicken back in.
  6. Mix in drained black beans and corn. Turn up the heat to bring everything to a gentle boil, then lower it and let the soup bubble away until all the flavors meld and it’s deliciously steamy.
  7. Take the pot off the heat and whisk in sour cream until silky and smooth—this is where the creamy magic happens. If you want it richer, a splash of heavy cream is welcome but optional.
  8. Add in your shredded cheese, stirring until melted and the soup is perfectly creamy.
  9. Taste and adjust with salt, pepper, or a splash of fresh lime juice if you like it extra zippy.
  10. Ladle into bowls and top with crispy tortilla strips, chunks of avocado, a shower of cilantro, or extra cheese and lime to finish.