Description
This creamy chicken enchilada soup offers comforting Tex Mex flavors in a cheesy broth loaded with shredded chicken and beans. Perfect for a quick dinner, it makes a satisfying 30 minute creamy enchilada soup with Tex Mex creamy chicken soup rotisserie influences. Enjoy a one pot creamy chicken enchilada soup full of hearty goodness any night.
Ingredients
Scale
- 2 tablespoons Avocado Oil Butter or Ghee
- 1 pound skinless chicken breasts or thighs boneless cubed or shredded
- 1 Medium Onion diced
- 3 Cloves Fresh Garlic minced
- 1 can Enchilada Sauce 10 oz red or green depending on your preference
- 1 can Diced Roasted Tomatoes 14.5 oz with green chilies or regular
- 4 cups Chicken Broth low-sodium 32 oz
- 1 can Black Beans drained and rinsed
- 1 cup Frozen Sweet Corn drained
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Ground Coriander optional for extra depth
- Salt and Pepper to taste
- 1 cup Sour Cream for creaminess
- 1 cup Cheese shredded cheddar Monterey Jack or Mexican blend
- Toppings optional avocado cilantro tortilla strips lime wedges additional cheese
Instructions
- Heat avocado oil in a large pot set over medium heat then season chicken with salt and pepper before cooking until golden and fully cooked, about 5 to 7 minutes, then remove it from the pot.
- Add onion and garlic to the same pot and cook until softened and fragrant, about 3 to 4 minutes.
- Stir in ground cumin chili powder and coriander then cook for 1 minute before adding diced tomatoes and cooking another 3 to 4 minutes to meld flavors.
- Mix in enchilada sauce then pour in chicken broth and return the cooked chicken to the pot.
- Add black beans and corn then bring the mixture to a boil before lowering the heat to let it simmer for 15 to 20 minutes.
- Remove the pot from heat and mix in sour cream until smooth then stir in shredded cheese until melted and creamy.
- Taste and season with salt pepper or lime juice if desired then ladle soup into bowls and garnish with tortilla strips avocado cilantro extra cheese or lime wedges.
Notes
- For the smoothest creamiest soup buy blocks of cheese and shred them yourself
- Pre-shredded cheese often contains additives that affect melting
- Monterey Jack and mild cheddar are excellent choices because they melt beautifully and create a rich cheesy texture
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Lunch Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg