Description
This Creamy Chicken Enchilada Soup is a flavorful and comforting dish combining tender chicken, spices, enchilada sauce, black beans, and sweet corn, all blended together with creamy sour cream and melted cheese. Perfect for a cozy meal, it’s easy to prepare on the stovetop and topped with fresh garnishes like avocado, cilantro, and crispy tortilla strips.
Ingredients
Scale
Main Ingredients
- 2 tbsp avocado oil
- 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
- Salt and pepper (to taste)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander (optional)
- 1 (14.5-oz) can diced tomatoes
- 1 (10-oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
- 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 shredded cheese
Instructions
- Cook Chicken: Heat avocado oil in a large pot over medium heat. Season the chicken with salt and pepper, then add to the pot. Cook for 5–7 minutes until the chicken is golden brown and fully cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for about 3–4 minutes until the onion becomes softened and translucent.
- Add Spices and Tomatoes: Stir in ground cumin, chili powder, and optional ground coriander. Cook the spices with the aromatics for about 1 minute to release their flavors. Then add the canned diced tomatoes and simmer the mixture for 3–4 minutes.
- Combine Liquids and Chicken: Pour the red enchilada sauce and low-sodium chicken broth into the pot, stirring to combine. Return the cooked chicken pieces back into the pot.
- Add Beans and Corn: Mix in the drained black beans and frozen sweet corn. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes to allow all flavors to meld.
- Add Creaminess: Remove the pot from heat. Stir in the sour cream thoroughly until the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with optional toppings like avocado slices, chopped cilantro, crispy tortilla strips, lime wedges, and extra shredded cheese as desired. Serve hot.
Notes
- Use chicken thighs for extra flavor and tenderness or chicken breasts for a leaner option.
- Adjust chili powder to control the spice level according to your preference.
- For a dairy-free version, substitute sour cream with a non-dairy alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make it gluten-free, ensure the enchilada sauce brand does not contain gluten additives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
