Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup
A cozy, one-pot Tex-Mex-inspired soup with tender chicken, fire-roasted tomatoes, black beans, corn, creamy cheese, and just the right kick—perfect with tortilla chips on the side.
Why You’ll Love It
- Quick & Easy: One pot, under an hour, low effort.
- Hearty & Filling: Chicken, beans, and veggies make it a full meal.
- Comfort in a Bowl: Creamy, cheesy, and loaded with bold Tex-Mex flavor.
Ingredients
Base Soup
- 2 tbsp avocado oil (or butter/ghee)
- 1½ lbs skinless chicken breasts or thighs (cubed or shredded)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups enchilada sauce (red or green – Siete is a great option)
- 1 (14 oz) can fire-roasted diced tomatoes (with or without green chilies)
- 3 cups low-sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
Spices
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander
- Salt & black pepper to taste
For Creaminess
- ½ cup sour cream (or Greek yogurt)
- 1½ cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
Optional Toppings
- Diced avocado
- Fresh cilantro
- Lime wedges
- Extra cheese
- Tortilla strips or chips
Instructions
- Cook the Chicken
Heat oil in a large Dutch oven or soup pot over medium heat. Season chicken with salt and pepper, and cook until golden and cooked through (5–7 min). Set aside. - Sauté the Aromatics
In the same pot, add diced onion and garlic. Sauté for 3–4 minutes until fragrant and softened. - Add Spices & Tomatoes
Stir in cumin, chili powder, and coriander. Let spices bloom for 1 minute. Add diced tomatoes and cook 3–4 minutes. - Build the Broth
Add enchilada sauce and chicken broth. Return cooked chicken to the pot. Stir in black beans and corn. Bring to a boil, then lower heat and simmer 15–20 minutes. - Make It Creamy
Remove from heat. Stir in sour cream until smooth. Add shredded cheese and stir until melted and creamy. - Season & Serve
Taste and adjust salt, pepper, or lime juice. Ladle into bowls and top as desired.
Tips for Best Results
- Shred Your Own Cheese: It melts smoother than pre-shredded.
- Adjust the Heat: Use hot or mild enchilada sauce depending on your spice preference.
- Creamy Finish: Always stir in sour cream after removing from heat to prevent curdling.
- Thicker Soup? Let it simmer longer or mash a few beans in the pot.
What to Serve With It
- Tortilla chips (for dipping!)
- Cilantro lime rice
- Simple green salad with lime vinaigrette
- Cornbread or warm flour tortillas
Nutrition (Approx. Per Serving)
- Calories: ~480 kcal
- Protein: 32g
- Fat: 24g
- Carbs: 28g
- Fiber: 7g