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
