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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup: Cozy Comfort in Every Bite

This Creamy Chicken Enchilada Soup combines tender chicken, hearty beans, and sweet corn in a velvety, cheesy broth—perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Substitute with olive oil or butter if needed.
  • 2 cups Chicken Breasts or Thighs Boneless, skinless, cubed or shredded; use shredded rotisserie chicken for a quicker option.
  • 1 medium Onion Diced;
  • 2 cloves Garlic Minced; garlic powder is a substitute but changes the flavor slightly.
  • 10 oz Enchilada Sauce Choose red or green according to your preference.
  • 14.5 oz Diced Roasted Tomatoes Adds a sweet and textured note; fresh diced tomatoes can be used as an alternative.
  • 32 oz Chicken Broth Low-sodium is best, or use vegetable broth for a vegetarian option.
For the Hearty Additions
  • 1 can Black Beans Drain and rinse.
  • 1 cup Frozen Sweet Corn Canned corn can be used if fresh or frozen isn't available.
  • 1 teaspoon Ground Cumin Use coriander or chili powder for a similar taste profile.
  • 1 tablespoon Chili Powder Adjust according to your spice preference.
  • 1 teaspoon Ground Coriander Optional; feel free to omit if you don’t have it on hand.
For the Creamy Finish
  • 1 cup Sour Cream Greek yogurt can serve as a healthier alternative.
  • 1 cup Cheese Shredded (Monterey Jack or mild cheddar recommended).
Toppings (optional)
  • Avocado For creaminess and freshness.
  • Cilantro Adds a burst of freshness.
  • Tortilla Strips For a crunchy contrast.
  • Lime Wedges To squeeze in some zest.
  • Extra Cheese Because who doesn’t love more cheese?

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Start by preparing all your ingredients. Dice the onion and mince the garlic. Shred the cheese and set aside.
  2. In a Dutch oven, heat the avocado oil over medium heat. Add the chicken, seasoning it with salt and pepper. Cook for 5-7 minutes until golden.
  3. In the same pot, add the onion and garlic. Sauté for 3-4 minutes until the onion is transparent and fragrant.
  4. Sprinkle in the cumin, chili powder, and optional coriander. Cook for one minute, stirring continuously.
  5. Pour in the diced tomatoes, cooking for 3-4 minutes. Add the enchilada sauce and chicken broth. Return the chicken to the pot and bring to a gentle boil.
  6. Once boiling, add the drained black beans and frozen corn. Stir together and reduce to a simmer for 15-20 minutes.
  7. Remove from heat, then stir in sour cream and shredded cheese until melted.
  8. Ladle the soup into bowls and garnish with toppings like tortilla strips, avocado, cilantro, lime, or additional cheese.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For best texture, store without sour cream and cheese if made in advance. Add these ingredients before serving.

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