Description
Creamy Chicken Enchilada Soup is the ultimate comfort food that combines a rich and creamy broth with tender chicken and zesty enchilada sauce. This hearty soup is perfect for cozy dinners or busy weeknights, easily impressing family and friends alike. With just 45 minutes of preparation, you can enjoy a delicious meal that’s both satisfying and customizable. Top it with your favorite ingredients like avocado or lime for an extra burst of flavor!
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 pound boneless skinless chicken (cubed or shredded)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (14.5 oz) diced roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 can black beans (drained and rinsed)
- 1 cup frozen sweet corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Heat avocado oil in a large pot over medium heat. Sauté diced onion until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
- Add cubed or shredded chicken to the pot, seasoning with salt, pepper, cumin, and chili powder. Cook until chicken is no longer pink, around 7–10 minutes.
- Stir in enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Bring to a gentle boil while stirring occasionally.
- Reduce heat to low after boiling and stir in sour cream until smooth. Let simmer for about 15 minutes.
- Serve hot, garnished with shredded cheese and optional toppings like avocado or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 830mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg