Creamy Chicken Enchilada Soup for Cozy Weeknight Comfort

Enjoy a comforting bowl of Creamy Chicken Enchilada Soup—a quick and easy Tex-Mex delight perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Soup

Cuisine: Tex-Mex

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Avocado Oil or substitute with olive oil or butter
1 pound Chicken Breasts or Thighs feel free to use rotisserie chicken for faster prep
1 medium Onion can replace with shallots if preferred
3 cloves Garlic or 1/8 tsp garlic powder for convenience
10 ounces Enchilada Sauce red or green sauce for different flavors
14.5 ounces Diced Roasted Tomatoes can use fresh tomatoes if canned isn't available
4 cups Chicken Broth (low-sodium) use vegetable broth as a vegetarian substitute
1 can Black Beans pinto beans are a fitting alternative
1 cup Frozen Sweet Corn fresh corn can be used when in season
1 teaspoon Ground Cumin consider increasing for more flavor
1 teaspoon Chili Powder adjust based on your spice preference
0.5 teaspoon Ground Coriander optional, feel free to omit
Salt and Pepper adjust to taste
1 cup Sour Cream can swap with Greek yogurt for a healthier option
1 cup Shredded Cheese Monterey Jack or cheddar works best

For the Toppings (optional)

Avocado for a creamy texture and freshness
Cilantro adds burst of herbaceous flavor
Tortilla Strips provides delightful crunch
Lime Wedges squeeze to elevate flavors
Additional Cheese for even more cheesy goodness

Equipment

Dutch oven

Method

Step-by-Step Instructions for Creamy Chicken Enchilada Soup

Prepare the ingredients: dice the onion, mince the garlic, and shred the cheese.
Heat about two tablespoons of avocado oil in a large Dutch oven over medium heat for 1-2 minutes.
Cook the chicken in the heated oil seasoned with salt and pepper for 5-7 minutes until golden brown.
Add the diced onion and minced garlic, sautéing for 3-4 minutes until translucent.
Stir in the spices, cooking for 1 minute to enhance the flavors.
Add the diced tomatoes and cook for another 3-4 minutes while stirring.
Combine enchilada sauce and chicken broth, then return cooked chicken to the pot.
Stir in black beans and corn, let it boil, then reduce heat and simmer for 15-20 minutes.
Remove from heat, stir in sour cream and cheese until melted and creamy.
Taste and season with additional salt and pepper if needed; add lime juice if desired.
Serve hot in bowls garnished with your favorite toppings.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Feel free to customize with different beans and veggies as you like. Serve with warm tortilla chips or crusty bread for the ultimate experience.

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