Description
Creamy Chicken Enchilada Soup is a comforting and flavorful Mexican-inspired soup featuring tender chicken, black beans, sweet corn, and a creamy blend of sour cream and shredded cheese. This hearty soup combines the vibrant flavors of enchilada sauce, diced tomatoes, and classic spices, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
Spices and Seasonings
- Salt and pepper (to taste)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander (optional)
Liquids and Sauces
- 2 tbsp avocado oil
- 1 (14.5-oz) can diced tomatoes
- 1 (10-oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
Dairy
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Avocado slices
- Chopped cilantro
- Tortilla strips
- Lime wedges
- Additional cheese
Instructions
- Cook Chicken: Heat avocado oil in a large pot over medium heat. Season the cubed or shredded chicken with salt and pepper, then add to the pot. Cook for 5–7 minutes until the chicken is golden and fully cooked. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until the onions become soft and translucent, releasing their flavors.
- Add Spices and Tomatoes: Stir in ground cumin, chili powder, and optional ground coriander. Cook for about 1 minute to bloom the spices, then add the canned diced tomatoes. Allow the mixture to simmer for 3–4 minutes to develop a rich base.
- Combine Liquids and Chicken: Pour in the red enchilada sauce and low-sodium chicken broth, stirring well to combine all ingredients. Return the cooked chicken to the pot.
- Add Beans and Corn: Mix in the drained and rinsed black beans along with the drained frozen sweet corn. Increase the heat to bring the soup to a boil, then reduce to a simmer and cook gently for 15–20 minutes to allow flavors to meld together.
- Add Creaminess: Remove the pot from heat. Stir in the sour cream until the soup is fully blended and smooth, creating a creamy texture.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as tortilla strips, avocado slices, chopped cilantro, lime wedges, and additional cheese for extra flavor and texture.
Notes
- Use chicken thighs for a juicier, more flavorful soup or chicken breasts for a leaner option.
- Adjust the spice levels by adding more chili powder or jalapeños if you prefer a spicier soup.
- Black beans can be substituted with pinto beans or kidney beans according to preference.
- For a dairy-free version, omit the sour cream and cheese or use plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop or microwave.
