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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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A rich and comforting Tex-Mex style soup featuring tender chicken, creamy broth, melted cheese, and bold enchilada flavors. This one-pot meal is hearty, flavorful, and perfect for quick weeknight dinners or cozy weekends.

Ingredients

  • 2 tablespoons avocado oil (or butter/ghee)
  • 1 pound (450 g) skinless chicken breasts or thighs, cubed or shredded
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (10 oz / 284 g) enchilada sauce (red or green)
  • 1 can (14.5 oz / 411 g) diced fire-roasted tomatoes (with or without green chilies)
  • 4 cups (1 liter) low-sodium chicken broth
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) frozen sweet corn, thawed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander (optional)
  • Salt and pepper, to taste
  • 1 cup (240 g) sour cream
  • 1 cup (120 g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Instructions

  1. Heat avocado oil in a large Dutch oven over medium heat. Add the chicken, season with salt and pepper, and cook for 5–7 minutes until lightly golden and fully cooked. Remove and set aside.
  2. In the same pot, sauté diced onion and minced garlic for 3–4 minutes until softened. Stir in cumin, chili powder, and coriander; cook for 1 minute to release the aroma.
  3. Add the diced fire-roasted tomatoes and cook for 3–4 minutes. Stir in enchilada sauce and chicken broth, scraping up any bits from the bottom of the pot.
  4. Return the chicken to the pot, add black beans and corn, then bring to a gentle boil. Reduce heat and simmer uncovered for 15–20 minutes to allow flavors to blend.
  5. Remove from heat. Stir in sour cream until smooth and creamy, then add shredded cheese and mix until melted.
  6. Adjust seasoning with salt, pepper, and a squeeze of lime juice if desired. Serve hot with toppings like tortilla strips, avocado, or cilantro.

Notes

  • For a dairy-free version, use coconut milk or cashew cream instead of sour cream and vegan cheese.
  • Use rotisserie chicken to cut down on prep time.
  • For extra spice, add diced jalapeños or chipotle peppers.
  • Freeze leftovers for up to 2 months; thaw and reheat gently with added broth.

Find it online: https://www.cookwithbenchi.com/creamy-chicken-enchilada-soup/