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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup That Heats Up Your Weeknight Dinner

This Creamy Chicken Enchilada Soup is a quick, comforting dish that combines tender chicken, beans, and a rich broth for a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Cooking fat that adds healthy fats; substitute with olive oil or butter if you prefer.
  • 1 pounds Chicken Breasts or Thighs Use boneless, skinless chicken for ease or opt for rotisserie chicken to save time.
  • 1 Medium Onion Adds sweetness and aroma; dice for even cooking or substitute with shallots if needed.
  • 3 cloves Fresh Garlic Provides robust flavor; minced garlic incorporates quickly.
  • 10 oz Enchilada Sauce Choose red or green based on your personal taste.
  • 14.5 oz Diced Roasted Tomatoes Adds great texture and flavor; mix with green chilies for added heat if desired.
  • 4 cups Chicken Broth Opt for low-sodium to better control saltiness.
  • 1 can Black Beans Provides protein and fiber; can be swapped with pinto beans or lentils.
  • 1 cup Frozen Sweet Corn Adds natural sweetness and color; no prep needed!
For the Spices
  • 1 teaspoon Ground Cumin Imparts warmth; feel free to increase for more spice.
  • 1 teaspoon Chili Powder Adds the typical spice profile found in enchiladas.
  • 0.5 teaspoon Ground Coriander Optional; enhances depth.
  • to taste Salt and Pepper Essential for seasoning throughout the soup.
For the Creaminess
  • 1 cup Sour Cream Gives a luscious creaminess; heavy cream can also be mixed in for richer texture.
  • 1 cup Shredded Cheese Monterey Jack or cheddar recommended.
For Optional Toppings
  • 1 Avocado A fresh, creamy addition.
  • 0.25 cup Cilantro Add freshness and brightness.
  • 1 cup Tortilla Strips For a delightful crunch on top.
  • 2 Lime Wedges A squeeze elevates the flavor profile.
  • 1 cup Additional Cheese For extra cheesy goodness!

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Start by dicing the medium onion and mincing the fresh garlic for robust flavor. Grate the cheese and chop optional toppings.
  2. In a large pot or Dutch oven, heat avocado oil over medium-high heat. Add chicken, season with salt and pepper, and cook for 5-7 minutes until browned. Remove and set aside.
  3. Lower heat to medium and add onion and garlic, sauté for 3-4 minutes until the onion is translucent.
  4. Stir in ground cumin and chili powder, cooking for about 1 minute. Add diced tomatoes and cook for another 3-4 minutes.
  5. Pour in enchilada sauce and chicken broth, stir well. Return chicken to the pot, bring to a gentle simmer.
  6. Add black beans and sweet corn, increase heat to boiling, then reduce and simmer for 15-20 minutes.
  7. Remove from heat, stir in sour cream and shredded cheese until melted. Adjust seasoning if necessary.
  8. Ladle soup into bowls and top with optional toppings like avocado, cilantro, tortilla strips, and lime wedges.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 850mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Always shred cheese from a block for better melting quality; pre-shredded cheese may hinder smoothness. Whisk sour cream first for a creamy texture.

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