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CREAMY CHICKEN ENCHILADA SOUP centered hero view, clean and uncluttered
Joe Rooney

Creamy Chicken Enchilada Soup Comfort Food Made Easy

This creamy chicken enchilada soup is a delicious and easy-to-make meal that combines tender shredded chicken, savory enchilada sauce, black beans, corn, and a rich cheesy broth. Perfect as a 30 minute creamy enchilada soup or a one pot creamy chicken enchilada soup, it brings classic Tex-Mex flavors to your table quickly and effortlessly. Enjoy it as a comforting dinner or lunch, garnished with fresh avocado, cilantro, and crunchy tortilla strips for added texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Avocado Oil Butter or Ghee
  • 1 pound skinless chicken breasts or thighs boneless (cubed or shredded)
  • 1 Medium Onion diced
  • 3 Cloves Fresh Garlic minced
  • 1 can Enchilada Sauce 10 oz (red or green depending on your preference)
  • 1 can Diced Roasted Tomatoes 14.5 oz (with green chilies or regular)
  • 4 cups Chicken Broth low-sodium 32 oz.
  • 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 for extra depth
  • Salt and Pepper to taste
  • 1 cup Sour Cream for creaminess
  • 1 cup Cheese shredded cheddar Monterey Jack or Mexican blend
  • Toppings optional: avocado cilantro tortilla strips lime wedges additional cheese

Method
 

  1. Chop the onion and optionally mince some cilantro; set both aside.
  2. Shred or grate the cheese and keep it ready.
  3. Warm 2 tablespoons of avocado oil in a large pot over medium heat. Season the chicken with salt and pepper, add it to the pot, and cook until browned and cooked through, about 5 to 7 minutes. Remove and set aside.
  4. In the same pot, toss in the diced onion and garlic; cook until soft and fragrant, roughly 3 to 4 minutes.
  5. Mix in the ground cumin chili powder and ground coriander, and let the spices bloom for about a minute.
  6. Add the diced roasted tomatoes and cook until they start breaking down and blending with the spices, approximately 3 to 4 minutes.
  7. Pour the enchilada sauce into the pot, stir well, then add the chicken broth and return the browned chicken to the pot.
  8. Include the drained black beans and corn, bring the mixture to a boil, then lower the heat and simmer for 15 to 20 minutes to develop flavors.
  9. Remove the pot from heat and stir in the sour cream until everything is smooth and creamy.
  10. Add the shredded cheese gradually, stirring until it melts fully and the soup turns creamy.
  11. Taste and season with more salt and pepper if needed, and add a little lime juice if you enjoy a tangy touch.
  12. Serve the soup in bowls and garnish with any of the toppings like tortilla strips avocado cilantro extra cheese or lime wedges as desired.

Notes

  • For the creamiest texture, shred cheese from blocks rather than using pre-shredded varieties which often contain additives that prevent smooth melting. Monterey Jack and mild cheddar are excellent choices that melt nicely and enrich the soup’s flavor. This extra effort makes a noticeable difference in the final creaminess and taste.