Description
This creamy chicken enchilada soup is rich, cheesy, and bursting with Tex-Mex flavor. A comforting homemade soup recipe filled with tender chicken, roasted tomatoes, and classic enchilada spices — perfect for weeknight dinners or cozy fall nights.
Ingredients
2 tablespoons avocado oil (or butter or ghee)
1 pound skinless, boneless chicken breasts or thighs (cubed or shredded)
1 medium onion, diced
3 cloves garlic, minced
1 can enchilada sauce (10 oz, red or green)
1 can diced roasted tomatoes (14.5 oz, with green chilies or regular)
4 cups chicken broth (low-sodium)
1 can black beans (drained and rinsed)
1 cup frozen sweet corn (drained)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground coriander (optional)
Salt and pepper to taste
1 cup sour cream
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional toppings: avocado, cilantro, tortilla strips, lime wedges, additional cheese
Instructions
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Heat avocado oil in a large pot or Dutch oven over medium heat. Add the cubed chicken, season with salt and pepper, and cook for 5–7 minutes until golden brown. Remove and set aside.
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In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
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Stir in cumin, chili powder, and coriander. Cook for 1 minute to release the flavors.
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Add diced tomatoes and cook for 3–4 minutes until slightly broken down.
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Pour in enchilada sauce and chicken broth, stirring to combine.
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Return the cooked chicken to the pot and add black beans and corn.
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Bring the soup to a boil, then reduce heat and simmer for 15–20 minutes.
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Remove from heat, stir in sour cream until smooth, then add shredded cheese until melted.
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Taste and adjust seasoning with salt, pepper, or lime juice.
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Serve with tortilla strips, avocado, cilantro, and extra cheese if desired.
Notes
For the creamiest texture, shred cheese from a block instead of using pre-shredded cheese, which can affect melting.
Always stir in sour cream after removing the soup from heat to prevent curdling.
This soup thickens as it cools—add a splash of broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 420
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg