Description
This Creamy Chicken Enchilada Soup is a flavorful, comforting dish that combines tender chicken, black beans, corn, and a rich enchilada sauce base. Perfect for a cozy meal, it offers a creamy texture enhanced with sour cream and cheese, topped with fresh garnishes for added zest.
Ingredients
Scale
Main Ingredients
- 2 tbsp avocado oil
- 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
- Salt and pepper (to taste)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander (optional)
- 1 (14.5-oz) can diced tomatoes
- 1 (10-oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Avocado slices
- Chopped cilantro
- Tortilla strips
- Lime wedges
- Additional shredded cheese
Instructions
- Cook Chicken: Heat avocado oil in a large pot over medium heat. Add the seasoned chicken pieces and cook for 5–7 minutes until golden brown and fully cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, sauté the diced onion and minced garlic for 3–4 minutes, or until softened and fragrant.
- Add Spices and Tomatoes: Stir in the ground cumin, chili powder, and optional ground coriander. Cook for 1 minute to toast the spices, then add the can of diced tomatoes. Let the mixture simmer for 3–4 minutes to deepen the flavors.
- Combine Liquids and Chicken: Pour in the red enchilada sauce and low-sodium chicken broth, stirring to combine everything well. Return the cooked chicken pieces to the pot.
- Add Beans and Corn: Stir in the drained and rinsed black beans along with the frozen sweet corn. Bring the soup to a boil, then reduce heat and let it simmer gently for 15–20 minutes to meld the flavors.
- Add Creaminess: Remove the pot from heat. Stir in the sour cream thoroughly until the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with your choice of tortilla strips, avocado slices, chopped cilantro, lime wedges, and additional shredded cheese for extra flavor and texture.
Notes
- You can use either chicken breasts or thighs depending on preference; thighs tend to be juicier.
- If you prefer a spicier soup, add a pinch of cayenne or use a hotter enchilada sauce.
- For a dairy-free option, substitute sour cream and cheese with plant-based alternatives.
- This soup reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- To thicken the soup further, let it simmer uncovered for a few more minutes to reduce the liquid.
