Description
Savor the warmth of this Creamy Chicken Enchilada Soup, a delightful blend of tender chicken, zesty tomatoes, and a rich cheesy broth infused with traditional enchilada flavors. Perfect for cozy dinners or quick weeknight meals, this dish brings comfort in every bite. With simple ingredients and minimal prep time, you can have a satisfying and hearty soup ready in just 45 minutes. This one-pot wonder is customizable with your favorite toppings and is sure to please both kids and adults alike. Elevate your dining experience with this creamy, flavorful Tex-Mex delight!
Ingredients
Scale
- 1 pound skinless boneless chicken breasts or thighs
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Black beans and frozen corn
Instructions
- Heat avocado oil in a large pot over medium heat; sauté diced onion until translucent.
- Add chicken to the pot, cooking until browned; stir in minced garlic until fragrant.
- Pour in enchilada sauce, diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper; mix well.
- Bring to a boil then reduce heat to low; let simmer for 20 minutes.
- Remove from heat; stir in sour cream and gradually add shredded cheese until creamy.
- Serve hot with your choice of toppings like avocado or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg