Creamy Chicken Enchilada Soup: Cozy, Creamy Dinner in 45 Minutes
This creamy chicken enchilada soup is loaded with shredded chicken, chunky tomatoes, black beans, corn, and cheese in a rich, cheesy broth. It’s hearty, flavorful, and perfect for dipping tortilla chips or serving with fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
2 tablespoons avocado oil, butter, or ghee
1 pound boneless, skinless chicken breasts or thighs (cubed or shredded)
1 medium onion, diced
3 cloves fresh garlic, minced
1 (10 oz) can enchilada sauce (red or green)
1 (14.5 oz) can diced roasted tomatoes (with green chilies or regular)
4 cups low-sodium chicken broth (32 oz)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen sweet corn, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander (optional)
Salt and pepper, to taste
1 cup sour cream
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional toppings: avocado, cilantro, tortilla strips, lime wedges, additional cheese
Instructions
1. Dice the onion and mince the garlic. Shred or cube the chicken and grate the cheese. Set aside.
2. Heat 2 tablespoons avocado oil in a large Dutch oven over medium heat. Add the chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
3. In the same pot, sauté the onion and garlic for 3-4 minutes until softened and fragrant.
4. Stir in cumin, chili powder, and coriander. Cook for 1 minute to bloom the spices.
5. Add the diced tomatoes and cook for 3-4 minutes until they break down slightly.
6. Pour in the enchilada sauce and chicken broth. Return the chicken to the pot and stir.
7. Stir in the black beans and corn. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
8. Remove from heat and stir in the sour cream until smooth and creamy.
9. Add the shredded cheese and stir until melted into the soup.
10. Taste and adjust seasoning with salt, pepper, or lime juice if desired.
11. Serve hot with toppings such as tortilla strips, avocado, cilantro, lime wedges, or extra cheese.
Notes
For the creamiest soup, shred your own cheese from a block instead of using pre-shredded. Monterey Jack or mild cheddar melt especially well and give the soup a silky texture. Leftovers reheat beautifully and can be frozen for up to 3 months.
Find it online: https://cookingwithramsay.com/creamy-chicken-enchilada-soup/