Go Back
–+ servings
Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup: Cozy Tex-Mex Comfort Food

Indulge in Creamy Chicken Enchilada Soup, a comforting Tex-Mex dish that combines hearty chicken, black beans, and spices in a delightful creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Perfect for sautéing without overpowering flavors
  • 1 pound Skinless Chicken Breasts/Thighs A hearty source of protein; use rotisserie chicken for quick prep
  • 1 medium Onion Adds depth and sweetness; yellow onions are best
  • 2-3 cloves Fresh Garlic Enhances aroma and flavor; minced garlic is a convenient alternative
  • 10 ounces Enchilada Sauce Infuses classic Tex-Mex flavor
  • 14.5 ounces Diced Roasted Tomatoes Provides texture and a touch of acidity
  • 4 cups Low-Sodium Chicken Broth The essential soup base for layers of flavor
  • 1 can Black Beans Brings fiber and texture; rinse and drain before adding
  • 1 cup Frozen Sweet Corn Adds sweetness and color; fresh corn is ideal if available
Spices & Seasoning
  • 1 teaspoon Ground Cumin Lends earthy warmth
  • 1 teaspoon Chili Powder Gives depth and a hint of heat
  • 0.5 teaspoon Ground Coriander Optional but enhances overall flavor
  • Salt Essential for balancing flavors
  • Pepper Essential for balancing flavors
For Creaminess
  • 1 cup Sour Cream Makes the soup creamy; Greek yogurt is a healthier alternative
  • 1 cup Cheese Adds decadence; block cheese works best
Toppings (optional)
  • Avocado For a creamy, fresh touch
  • Cilantro Adds a bright, herbal note
  • Tortilla Strips Perfect crunch on top
  • Lime Wedges A splash of acidity elevates the flavors
  • Extra Cheese Because who doesn’t love more cheese?

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by gathering and prepping your ingredients: dice one medium onion and mince the garlic.
  2. In a Dutch oven, heat avocado oil over medium heat, add chicken, season with salt and pepper, cook until golden brown.
  3. Remove chicken and set aside, keeping drippings in pot. Sauté onion and garlic until translucent.
  4. Stir in cumin and chili powder, cooking for 1 minute. Add diced tomatoes, cooking for an additional 3-4 minutes.
  5. Pour in enchilada sauce and chicken broth, return chicken, black beans, and corn. Bring to boil, reduce to simmer.
  6. Let soup cook for 15-20 minutes, then stir in sour cream and cheese until melted and well combined.
  7. Serve in bowls with toppings like avocado, cilantro, tortilla strips, and lime wedges.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This soup is customizable with toppings and spice levels to suit your taste. Use rotisserie chicken for quick prep.

Tried this recipe?

Let us know how it was!