Description
This creamy chicken enchilada soup is loaded with tender chicken, beans, corn, and tomatoes in a cheesy, creamy broth seasoned with enchilada flavors. Perfect with crunchy tortilla chips for dipping!
Ingredients
2 tbsp avocado oil, butter, or ghee
1 lb boneless skinless chicken breasts or thighs (cubed or shredded)
1 medium onion, diced
3 cloves garlic, minced
1 (10 oz) can enchilada sauce (red or green)
1 (14.5 oz) can diced roasted tomatoes (with green chilies or regular)
4 cups (32 oz) chicken broth, low sodium
1 (15 oz) can black beans, drained and rinsed
1 cup frozen sweet corn, drained
1 tsp ground cumin
1 tsp chili powder
1/2 tsp 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, cilantro, tortilla strips, lime wedges, extra cheese
Instructions
1. Heat oil in a large pot over medium heat. Add chicken, season with salt and pepper, and cook 5–7 minutes until golden and cooked through. Remove and set aside.
2. Add onion and garlic to the pot. Sauté 3–4 minutes until softened and fragrant.
3. Stir in cumin, chili powder, and coriander. Cook 1 minute. Add diced tomatoes and cook 3–4 minutes to blend with spices.
4. Pour in enchilada sauce and chicken broth. Return chicken to the pot and stir.
5. Add black beans and corn. Bring to a boil, then reduce heat and simmer 15–20 minutes.
6. Remove from heat. Stir in sour cream until smooth, then add shredded cheese and stir until melted and creamy.
7. Taste and adjust seasoning with salt, pepper, or lime juice.
8. Serve hot, garnished with tortilla strips, avocado, cilantro, lime wedges, or extra cheese.
Notes
For the best melting texture, shred cheese from a block instead of using pre-shredded.
Monterey Jack and mild cheddar work especially well for creaminess.
You can add a splash of heavy cream for extra richness.
This soup reheats well—store leftovers in the fridge and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg