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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup: Comfort in a Bowl Tonight

Creamy chicken enchilada soup offers a warm embrace with tender chicken, zesty tomatoes, and cheesy broth—a perfect weeknight meal.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Avocado Oil Can substitute with olive oil or butter.
  • 1 lb Skinless Chicken Breasts/Thighs Can substitute with cooked rotisserie chicken for quicker prep.
  • 1 Medium Onion Can use shallots or leeks if preferred.
  • 3 cloves Fresh Garlic Garlic powder can be used in a pinch (1 teaspoon).
  • 10 oz Enchilada Sauce Homemade sauce can be substituted for a fresher taste.
For the Soup
  • 14.5 oz Diced Roasted Tomatoes Plain diced tomatoes can substitute; for more flavor, use fire-roasted.
  • 4 cups Low-Sodium Chicken Broth Vegetable broth works as a substitute for a vegetarian option.
  • 1 can Black Beans Provides fiber and protein.
  • 1 cup Frozen Sweet Corn Canned corn or fresh can also be used.
For Flavoring
  • 1 teaspoon Ground Cumin Omit or replace with chili powder for less earthiness.
  • 1 teaspoon Chili Powder Adjust amount based on heat preference.
  • 0.5 teaspoon Ground Coriander Can be left out if unavailable.
  • Salt To taste, enhances all flavors.
  • Pepper To taste, enhances all flavors.
For Creaminess and Toppings
  • 1 cup Sour Cream Greek yogurt can serve as a lighter alternative.
  • 1 cup Cheese, shredded Use Monterey Jack, cheddar, or Mexican blend for best results.
  • Toppings Avocado, cilantro, tortilla strips, lime wedges, and extra cheese.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy Chicken Enchilada Soup
  1. Begin by gathering and prepping your ingredients for the creamy chicken enchilada soup. Dice one medium onion, mince three cloves of fresh garlic, and shred one cup of cheese of your choice.
  2. In a Dutch oven, heat two tablespoons of avocado oil over medium heat. Once hot, add one pound of cubed or shredded skinless chicken and season with salt and pepper. Sauté for 5-7 minutes or until the chicken is browned and cooked through.
  3. In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes, allowing the onions to become translucent and the garlic to become fragrant.
  4. Stir in one teaspoon each of ground cumin and chili powder, along with optional ground coriander. Cook the spices for about 1 minute to release their essential oils.
  5. Pour in a 10-ounce can of enchilada sauce and four cups of low-sodium chicken broth. Return the cooked chicken to the pot, stirring to combine all the ingredients.
  6. Once boiling, stir in one drained and rinsed can of black beans and one cup of frozen sweet corn. Reduce the heat to a simmer and let the soup cook uncovered for 15-20 minutes.
  7. Remove the pot from heat and stir in one cup of sour cream and one cup of shredded cheese, blending until smooth and creamy.
  8. Taste the creamy chicken enchilada soup and adjust the seasoning with additional salt, pepper, or a squeeze of lime juice if desired.
  9. Ladle the creamy chicken enchilada soup into bowls and garnish with your choice of optional toppings, such as avocado slices, fresh cilantro, tortilla strips, lime wedges, and extra cheese.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Using fresh garlic and onion enhances flavor significantly. Avoid using canned or pre-chopped, as they can lack depth in taste.

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