Description
Creamy Chicken Enchilada Soup is the ultimate comfort dish that combines rich, cheesy flavors with tender chicken and vibrant tomatoes. Perfect for weeknight dinners or cozy gatherings, this soup is not only quick to prepare but also incredibly satisfying.
Ingredients
Scale
- 1 pound skinless chicken breasts or thighs
- 1 can enchilada sauce (10 oz)
- 1 can diced roasted tomatoes (14.5 oz)
- 4 cups low-sodium chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons avocado oil
- 1 medium onion (diced)
- 3 cloves fresh garlic (minced)
- 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)
- Salt and pepper (to taste)
Instructions
- Heat 2 tablespoons of avocado oil in a large pot over medium heat.
- Cook the cubed or shredded chicken until browned (about 5-7 minutes), then set aside.
- Sauté diced onion and minced garlic in the same pot until translucent.
- Return chicken to the pot and add enchilada sauce, diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Stir well.
- Bring to a boil; reduce heat and simmer uncovered for 20 minutes.
- Stir in sour cream until blended; gradually add shredded cheese until melted.
- Serve hot with optional toppings like avocado slices or tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg