Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup is a cozy, flavor-packed dish that brings together juicy shredded chicken, sweet corn, black beans, and melted cheese in a creamy, spiced broth. It’s simple to make and perfect for when you’re craving something hearty and comforting with bold Tex-Mex vibes.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Kitchen knife
Ingredients
Main Ingredients
- 2 tablespoons avocado oil butter, or ghee
- 1 lb boneless skinless chicken thighs or breasts (cubed or shredded)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 10 oz can enchilada sauce (choose red or green)
- 1 14.5 oz can diced roasted tomatoes (with or without green chilies)
- 4 cups 32 oz chicken broth, low-sodium
- 1 15 oz can black beans, rinsed and drained
- 1 cup frozen corn drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander optional for a flavor boost
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese Monterey Jack, cheddar, or Mexican blend
Optional Toppings
- Chopped avocado
- Fresh cilantro
- Crispy tortilla strips
- Lime wedges
- Extra cheese
Instructions
- Dice the onion, mince the garlic, and prep any toppings you plan to use. Grate the cheese and set everything aside.
- Warm the oil in a Dutch oven over medium heat. Cook the chicken until browned and fully cooked, about 5–7 minutes. Remove and set aside.
- In the same pot, sauté the onion and garlic for a few minutes until soft and fragrant.
- Sprinkle in the cumin, chili powder, and (if using) coriander. Let the spices cook for about a minute to release their aroma.
- Stir in the tomatoes and let them simmer for a few minutes to deepen their flavor.
- Pour in the enchilada sauce and broth, then return the chicken to the pot.
- Add the black beans and corn. Bring the soup to a gentle boil, then lower the heat and let it simmer for 15–20 minutes.
- Turn off the heat. Stir in the sour cream until it’s fully mixed in and the soup looks silky.
- Mix in the shredded cheese and stir until it melts completely into the soup.
- Taste and adjust with salt, pepper, or a splash of lime juice if needed.
- Ladle into bowls and finish with your favorite toppings.
Notes
Extra Creamy Upgrade: A splash of heavy cream can take the richness up a notch—totally optional but totally delicious.
Customize the Heat: Choose red enchilada sauce for a deeper spice or green for a more mellow flavor
Cheese Matters: For a super smooth soup, shred cheese fresh off the block. Pre-shredded cheese often doesn’t melt as well.
Tried this recipe?Let us know how it was!