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Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup Recipe
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★★★★★

5.1 from 23 reviews

A rich and flavorful Creamy Chicken Enchilada Soup combining tender chicken, enchilada sauce, black beans, corn, and a blend of spices, finished with creamy sour cream and melted cheese for a comforting and hearty meal.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons Avocado Oil, Butter, or Ghee
  • 1 pound skinless chicken breasts or thighs, boneless (cubed or shredded)
  • 1 Medium Onion, diced
  • 3 Cloves Fresh Garlic, minced
  • 1 can Enchilada Sauce (10 oz, red or green)
  • 1 can Diced Roasted Tomatoes (14.5 oz, with green chilies or regular)
  • 4 cups Chicken Broth, low-sodium (32 oz)
  • 1 can Black Beans, drained and rinsed
  • 1 cup Frozen Sweet Corn, drained
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoon Ground Coriander (optional)
  • Salt and Pepper, to taste

Creamy and Toppings

  • 1 cup Sour Cream
  • 1 cup Cheese, shredded (cheddar, Monterey Jack, or Mexican blend)
  • Toppings (optional): avocado, cilantro, tortilla strips, lime wedges, additional cheese

Instructions

  1. Prepare Ingredients: Dice the onions, finely chop cilantro if using, and grate the cheese. Set aside.
  2. Cook Chicken: Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through. Remove and set aside.
  3. Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
  4. Add Spices and Tomatoes: Stir in ground cumin, chili powder, and ground coriander. Cook for 1 minute, then add diced roasted tomatoes. Cook for 3-4 minutes until tomatoes break down and meld with spices.
  5. Combine Liquids and Chicken: Pour in enchilada sauce and stir to combine. Add chicken broth and return cooked chicken to the pot.
  6. Add Beans and Corn: Stir in drained black beans and sweet corn. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
  7. Add Creaminess: Remove soup from heat and stir in sour cream until fully combined and smooth. For extra richness, optionally add heavy cream.
  8. Incorporate Cheese: Stir in shredded cheese until melted and the soup becomes creamy.
  9. Adjust Seasoning: Taste and season with additional salt and pepper if needed. Add a splash of lime juice for brightness if desired.
  10. Serve and Garnish: Ladle soup into bowls and garnish with optional toppings such as tortilla strips, avocado, cilantro, extra cheese, or lime wedges.

Notes

  • Use either chicken breasts or thighs based on preference for leaner or juicier meat.
  • Enchilada sauce can be red or green depending on flavor preference.
  • For extra creaminess, heavy cream can be added along with sour cream.
  • Adjust chili powder and cumin amounts to taste for spiciness level.
  • Toppings like avocado and cilantro add fresh flavors and texture contrast.
  • This soup freezes well; store in an airtight container for up to 3 months.
  • To make it dairy-free, substitute sour cream and cheese with suitable vegan alternatives.

Nutrition

Keywords: Chicken Enchilada Soup, Creamy Chicken Soup, Mexican Soup, Comfort Food, Easy Dinner Recipe

Find it online: https://yumwithmia.com/creamy-chicken-enchilada-soup-recipe/