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Creamy Chicken Enchilada Soup
Benchi

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

  • Large pot

Method
 

Instructions
  1. Prep your ingredients: dice the onion, mince the garlic, and grate your cheese. Chop fresh cilantro if using as a topping.
  2. In a large pot or Dutch oven, heat avocado oil (or butter) over medium heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through. Set the chicken aside on a plate for now.
  3. In the same pot, sauté diced onion and garlic until they’re soft and fragrant—the aroma will start to fill your kitchen.
  4. Stir in the cumin, chili powder, and coriander, letting the spices warm for a minute to bring out their flavors. Then fold in the diced tomatoes and let them cook a bit so their juices blend with the spices.
  5. Stir in the enchilada sauce. Pour in the chicken broth and return the cooked chicken (shredded or cubed) to the pot.
  6. Add black beans and corn. Bring everything to a gentle boil, then turn the heat down and simmer to allow all the flavors to mingle—letting the soup thicken slightly and become fragrant.
  7. Remove the pot from the heat. Stir in sour cream until the broth is creamy and smooth—don’t rush this step, so it blends rather than curdles.
  8. Add the shredded cheese, stirring until it’s melted into the soup and the texture is velvety.
  9. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lime juice, if you like an extra kick of brightness.
  10. Ladle the soup into bowls and finish with toppings of your choice: crunchy tortilla strips, creamy avocado, bright cilantro, more cheese, or lime wedges.