Creamy Chicken Enchilada Soup to Save Dinner Tonight

A deliciously creamy chicken enchilada soup filled with Tex-Mex flavors, ready in just 45 minutes.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soup

Cuisine: Mexican, Tex-Mex

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Avocado Oil Can substitute with olive oil.
1 pound Chicken Breasts/Thighs Boneless, skinless options are ideal.
1 medium Onion Yellow or white onion works well for depth.
3 cloves Fresh Garlic Can substitute with garlic powder (1 teaspoon).
10 ounces Enchilada Sauce Choose red or green based on preference.
14.5 ounces Diced Roasted Tomatoes Regular diced tomatoes can be a substitution.
4 cups Low-Sodium Chicken Broth Vegetable broth is a good alternative.

For Added Texture and Flavor

1 can Black Beans Pinto beans can be used as a substitute.
1 cup Frozen Sweet Corn Fresh corn can be a great alternative.
1 teaspoon Ground Cumin Consider adding coriander for extra complexity.
1 teaspoon Chili Powder Adjust according to your heat preference.
Salt and Pepper Essential seasonings that enhance flavors.

For Creaminess and Finish

1 cup Sour Cream Greek yogurt can be a lower-calorie alternative.
1 cup Cheese Freshly grated Monterey Jack or cheddar recommended.

For Personal Touch (Optional Toppings)

Avocado Creamy addition for extra goodness.
Cilantro Adds a fresh burst of flavor.
Tortilla Strips For a delightful crunchy texture.
Lime Wedges Brightens up the soup.
Additional Cheese Perfect for cheese lovers.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Prepare Ingredients: Gather ingredients. Dice onion and mince garlic. Shred cheese and set aside.
Heat Oil: Heat avocado oil in a large Dutch oven over medium heat for about 2 minutes.
Cook Chicken: Add cubed chicken to the hot oil, season with salt and pepper, and cook for 5-7 minutes until golden brown.
Sauté Onions and Garlic: Add onion and garlic to the pot and sauté for 3-4 minutes until translucent.
Add Spices: Sprinkle cumin and chili powder over sautéed onions and garlic, cooking for an additional minute.
Incorporate Tomatoes: Pour in diced roasted tomatoes and cook for about 3-4 minutes.
Pour in Sauces: Stir in enchilada sauce and chicken broth, bring to a boil, and return chicken to the pot.
Add Beans and Corn: Stir in black beans and sweet corn, simmer for 15-20 minutes.
Stir in Creaminess: Remove from heat and stir in sour cream and shredded cheese.
Adjust Seasoning: Taste and adjust seasoning with salt, pepper, or lime juice.
Serve with Toppings: Ladle soup into bowls and add your favorite toppings.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

For the best flavor, keep toppings separate until serving.

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