Description
Indulge in a bowl of creamy comfort with this Creamy Chicken Enchilada Soup. This delightful dish is a harmonious blend of shredded chicken, zesty enchilada sauce, and a creamy broth that brings the beloved flavors of traditional enchiladas into a warm, satisfying soup. Perfect for busy weeknights or cozy gatherings, this recipe can be customized with your favorite toppings for an extra burst of flavor. In just 15 minutes of prep and 30 minutes of cooking, you’ll have a hearty meal that’s sure to please everyone at the table.
Ingredients
Scale
- 1 pound skinless chicken (cubed or shredded)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 can enchilada sauce (10 oz)
- 4 cups low-sodium chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: avocado, cilantro, tortilla strips, lime wedges
Instructions
- Heat avocado oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add chicken and cook until browned on all sides.
- Pour in enchilada sauce and diced tomatoes; stir to combine.
- Add chicken broth, black beans, and corn. Bring to a boil then reduce heat.
- Season with cumin, chili powder, salt, and pepper; simmer for 20–25 minutes.
- Remove from heat and stir in sour cream followed by shredded cheese until melted.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg