Indulge in a comforting bowl of Creamy Chicken Enchilada Soup, where tender chicken meets a rich, flavorful broth infused with spices, black beans, and corn. This hearty soup brings the essence of enchiladas into a warm, soothing dish perfect for any day.
Why You’ll Love This Recipe
- Quick and Easy: With minimal preparation, this soup comes together effortlessly, making it ideal for weeknight dinners.
- Flavorful and Satisfying: Combining classic enchilada flavors with creamy textures, it’s a crowd-pleaser that warms you from the inside out.
- Versatile: Easily adaptable to your taste preferences and dietary needs, with simple substitutions and additions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons avocado oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed or shredded
- Salt and pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander (optional)
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) 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 cheese
Directions
- Cook the Chicken: In a large pot over medium heat, heat the avocado oil. Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add Spices and Tomatoes: Stir in the ground cumin, chili powder, and ground coriander (if using). Cook for 1 minute, then add the diced tomatoes and let them cook for 3-4 minutes until they break down slightly and blend with the spices.
- Combine Liquids and Chicken: Pour in the enchilada sauce and stir to combine. Add the chicken broth and return the cooked chicken to the pot.
- Incorporate Beans and Corn: Stir in the black beans and corn. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to meld the flavors.
- Add Creaminess: Remove the soup from heat and stir in the sour cream until fully combined and smooth.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as avocado slices, chopped cilantro, tortilla strips, lime wedges, and additional cheese.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Alternatives: Substitute chicken with turkey or make it vegetarian by adding more beans and vegetables.
- Spice Level: Adjust the heat by choosing mild, medium, or hot enchilada sauce, and adding jalapeños or hot sauce as desired.
- Dairy-Free Option: Use dairy-free sour cream and cheese alternatives to accommodate dietary restrictions.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of broth if the soup has thickened.
FAQs
How can I make this soup spicier?
To increase the heat, use a hot enchilada sauce and add diced jalapeños or a pinch of cayenne pepper during cooking.
Can I use rotisserie chicken?
Yes, using rotisserie chicken is a convenient option. Simply shred the cooked chicken and add it during the simmering step.
Is it possible to make this soup in a slow cooker?
Absolutely. Combine all ingredients except sour cream and cheese in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in sour cream and cheese before serving.
How do I make this soup gluten-free?
Ensure that all canned goods and packaged ingredients, like enchilada sauce, are labeled gluten-free.
Can I freeze this soup?
Yes, but it’s best to omit the sour cream before freezing, as it can separate upon thawing. Add the sour cream when reheating.
What toppings go well with this soup?
Popular toppings include tortilla strips, shredded cheese, sour cream, avocado slices, chopped cilantro, and lime wedges.
How can I thicken the soup?
For a thicker consistency, blend a portion of the soup and return it to the pot, or add a slurry of cornstarch and water.
Can I use green enchilada sauce instead of red?
Yes, green enchilada sauce will provide a different flavor profile but is equally delicious.
What type of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend are all excellent choices for this soup. For a spicier kick, you could also use pepper jack cheese.
Can I add extra vegetables?
Yes, feel free to add vegetables such as diced bell peppers, zucchini, or even spinach for added nutrition and texture.
What can I serve with this soup?
Pair this soup with warm tortillas, cornbread, or a side of tortilla chips for dipping. A fresh green salad with a zesty lime dressing also complements it well.
How do I prevent the sour cream from curdling?
To prevent curdling, ensure the soup is off the heat when you stir in the sour cream. Gradually temper the sour cream by adding a bit of the warm soup to it before fully mixing it in.
Can I make this soup ahead of time?
Absolutely. This soup tastes even better the next day as the flavors have more time to meld. Reheat it gently on the stove, adding a splash of chicken broth if needed.
What type of chicken is best to use?
Both boneless, skinless chicken breasts and thighs work well in this recipe. Thighs are slightly juicier and more flavorful, while breasts are leaner.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute fresh diced tomatoes for canned. Use about 2 cups of fresh tomatoes, and simmer them until they soften and release their juices.
How do I make this soup lighter?
To lighten up the recipe, you can use Greek yogurt in place of sour cream and reduce the amount of cheese. Opt for low-sodium chicken broth and enchilada sauce as well.
What’s the best way to add a smoky flavor?
To enhance the smoky flavor, add a teaspoon of smoked paprika or chipotle chili powder to the spice mix.
Can I make this soup in an Instant Pot?
Yes! Sauté the chicken, onions, and garlic using the sauté function. Then, add the remaining ingredients (except for the sour cream and cheese), seal the lid, and cook on high pressure for 10 minutes. Perform a quick release, stir in the sour cream and cheese, and serve.
Conclusion
Creamy Chicken Enchilada Soup is a flavorful and versatile recipe that’s perfect for any occasion. Its creamy texture, zesty enchilada flavors, and hearty ingredients make it a comforting meal that the whole family will love. Whether you’re serving it as a weeknight dinner, meal prepping for the week, or freezing it for later, this soup is sure to become a staple in your recipe rotation. Try it out and enjoy every delicious spoonful!
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Creamy Chicken Enchilada Soup
Treat yourself to a bowl of Creamy Chicken Enchilada Soup, a delicious blend of tender chicken, rich enchilada sauce, and creamy broth paired with black beans, sweet corn, and a medley of spices. This quick, comforting soup is perfect for busy weeknights or cozy weekends.
- Total Time: 45 minutes
- Yield: 4 servings
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 cheese
Instructions
- Cook Chicken: Heat avocado oil in a large pot over medium heat. Add seasoned chicken, cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté onion and garlic for 3–4 minutes until softened.
- Add Spices and Tomatoes: Stir in cumin, chili powder, and coriander. Cook for 1 minute, then add diced tomatoes. Simmer for 3–4 minutes.
- Combine Liquids and Chicken: Pour in enchilada sauce and chicken broth, stirring well. Return the cooked chicken to the pot.
- Add Beans and Corn: Stir in black beans and corn. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Add Creaminess: Off the heat, stir in sour cream until fully blended and smooth.
- Serve: Garnish with toppings like tortilla strips, avocado slices, and cilantro.
Notes
- Make it Vegetarian: Replace chicken with extra beans or diced zucchini.
- Dairy-Free Option: Substitute sour cream and cheese with dairy-free alternatives.
- Spice Adjustments: Choose mild or spicy enchilada sauce and add jalapeños for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mexican-American
- Diet: Gluten Free
