Description
This creamy chicken enchilada soup is a flavorful and comforting dish that combines tender chicken, black beans, corn, and a rich blend of spices in a smooth, creamy broth. Perfect for a cozy dinner, it features classic Mexican-inspired flavors with a creamy twist, topped with fresh avocado, cilantro, and crunchy 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 and add it to the pot. Cook for 5 to 7 minutes until the chicken is golden brown and fully cooked through. Remove from the pot and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3 to 4 minutes until the onion is softened and translucent, enhancing the soup’s base flavor.
- Add Spices and Tomatoes: Stir in ground cumin, chili powder, and optional ground coriander. Cook the spices for about 1 minute to release their aroma. Then add the can of diced tomatoes and let it simmer for 3 to 4 minutes to meld the flavors.
- Combine Liquids and Chicken: Pour in the red enchilada sauce and low-sodium chicken broth, stirring well to combine. Return the cooked chicken pieces back into the pot to reheat and soak up the flavor.
- Add Beans and Corn: Stir in the drained and rinsed black beans along with the frozen sweet corn. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 to 20 minutes. This allows the flavors to fully develop.
- Add Creaminess: Remove the pot from heat and stir in the sour cream until it is completely blended and the soup becomes creamy and smooth without curdling.
- Serve: Ladle the soup into bowls and garnish with your choice of optional toppings like avocado slices, chopped cilantro, crispy tortilla strips, lime wedges, and extra shredded cheese to add texture and freshness.
Notes
- For a spicier soup, add diced jalapeños or a dash of hot sauce when sautéing the aromatics.
- Use chicken thighs for extra juiciness and flavor.
- Sour cream can be substituted with Greek yogurt for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or microwave, adding extra broth if needed to loosen the soup.
