Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup is bold, cheesy, and packed with Tex-Mex comfort one pot, full flavor, and ready to turn any night into cozy magic!
Ingredients
- 2 tablespoons avocado oil or butter
- 1 pound chicken breasts or thighs diced
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 can 10 oz red enchilada sauce (mild, medium, or hot)
- 1 can 14.5 oz fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander optional
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- Optional toppings: avocado slices tortilla chips or strips, lime wedges, chopped cilantro, extra cheese, hot sauce
Instructions
- Warm the avocado oil in a Dutch oven over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until golden and fully cooked, about 6–7 minutes. Remove and set aside.
- In the same pot, sauté the chopped onion for 3–4 minutes until soft.
- Add garlic and stir until fragrant.
- Sprinkle in cumin, chili powder, and coriander. Stir for 30 seconds to bloom the spices.
- Pour in diced tomatoes and simmer briefly to deepen the flavor.
- Add enchilada sauce and chicken broth, then return chicken to the pot.
- Stir in black beans and corn. Let the soup simmer for 15 minutes.
- Turn off the heat and slowly stir in the sour cream.
- Add shredded cheese and stir until melted and creamy.
- Taste and adjust seasoning with salt, pepper, or lime juice.
- Serve hot with your favorite toppings.
Notes
To prevent curdling, stir in sour cream after turning off the heat. Use freshly shredded cheese for smooth melting. Freeze before adding dairy, and add it fresh when reheating.