Description
Experience the warmth of a cozy night in with our Creamy Chicken Enchilada Soup, a delightful comfort dish that brings rich Tex-Mex flavors to your table. This hearty soup is perfect for busy weeknights or gatherings with friends, offering a creamy broth filled with tender chicken, black beans, and sweet corn. Ready in just 45 minutes, it’s both quick to make and utterly satisfying. Customize it by adding your favorite veggies or proteins, and don’t forget the toppings like avocado and cilantro for an extra touch of flavor. This recipe not only nourishes the soul but also makes for fantastic leftovers, ensuring you can enjoy its goodness multiple times.
Ingredients
Scale
- 1 pound skinless chicken breasts or thighs
- 1 medium onion
- 3 cloves fresh garlic
- 10 oz enchilada sauce
- 14.5 oz diced roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 can black beans
- 1 cup frozen sweet corn
- 1 cup sour cream
- 1 cup shredded cheese
Instructions
- Prepare all ingredients: dice the onion and mince the garlic.
- In a large pot over medium heat, add avocado oil and sauté onion and garlic until softened (3-4 minutes).
- Add cubed or shredded chicken, stirring occasionally until cooked through (5-7 minutes).
- Mix in enchilada sauce, diced tomatoes, chicken broth, black beans, corn, and spices; stir well.
- Bring to a gentle boil then reduce heat to simmer for about 20 minutes.
- Stir in sour cream until fully incorporated and mix in shredded cheese until melted.
- Serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 85mg