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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup for a Cozy Family Dinner

This creamy chicken enchilada soup is a warm embrace in a bowl, perfect for a cozy family dinner.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Avocado Oil Can substitute with olive oil or butter.
  • 1 lb Chicken Breasts or Thighs Boneless, skinless recommended.
  • 1 medium Onion Can substitute with shallots.
  • 3 cloves Fresh Garlic Minced.
  • 10 oz Enchilada Sauce Red or green based on preference.
  • 14.5 oz Diced Roasted Tomatoes Regular diced tomatoes are a substitute.
  • 4 cups Low-Sodium Chicken Broth Low-sodium helps control seasoning.
  • 1 can Black Beans Can substitute with pinto or kidney beans.
  • 1 cup Frozen Sweet Corn Fresh corn is an alternative.
  • 1 teaspoon Ground Cumin Taco seasoning can be used as a swap.
  • 1 teaspoon Chili Powder Adjust to heat preference.
  • ½ teaspoon Ground Coriander Optional.
  • Salt and Pepper Essential for flavor.
  • 1 cup Sour Cream Stir in after cooking for creaminess.
  • 1 cup Shredded Cheese Monterey Jack or sharp cheddar recommended.
For Toppings
  • Optional Avocado For garnish.
  • Cilantro Fresh herb for garnish.
  • Tortilla Strips For crunch on top.
  • Lime Wedges For enhancing flavor.
  • Extra Cheese Optional for more cheesiness.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Gather and prepare your ingredients, including dicing onion, mincing garlic, and chopping cilantro.
  2. Sauté Chicken: Heat avocado oil in a Dutch oven, season chicken with salt and pepper, sauté for 5-7 minutes until golden brown, then set aside.
  3. Cook Veggies: In the same pot, sauté diced onion and minced garlic for 3-4 minutes until translucent.
  4. Add Spices: Stir in ground cumin and chili powder, cook for 1 minute, then add diced roasted tomatoes and cook for an additional 2-3 minutes.
  5. Combine: Pour in enchilada sauce and chicken broth, return chicken, add black beans and corn, bring to a boil, then simmer for 15-20 minutes.
  6. Finish the Soup: Stir in sour cream and shredded cheese until melted, adjusting salt and pepper to taste.
  7. Serve: Ladle into bowls and garnish with optional toppings like avocado, cilantro, and tortilla strips.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Use block cheese and shred it yourself for better melting. Stir in sour cream off the heat to preserve texture.

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