This creamy chicken enchilada soup is loaded with shredded chicken, chunky tomatoes, and a cheesy, creamy broth with classic enchilada flavors.

Scale

2 tablespoons Avocado Oil

1 pound skinless chicken breasts or thighs, cubed or shredded

1 Medium Onion, diced

3 Cloves Fresh Garlic, minced

1 can Enchilada Sauce (10 oz)

1 can Diced Roasted Tomatoes (14.5 oz)

4 cups Chicken Broth (low sodium)

1 can Black Beans, drained and rinsed

1 cup Frozen Corn

1 teaspoon Ground Cumin

1 teaspoon Chili Powder

1/2 teaspoon Ground Coriander

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

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1. Dice the onions and mince the garlic; prepare toppings.

2. Grate the cheese and set aside.

3. Heat oil in a Dutch oven and cook chicken 5–7 minutes; remove and set aside.

4. Add onions and garlic; sauté 3–4 minutes.

5. Stir in cumin, chili powder, and coriander; cook 1 minute.

6. Add tomatoes and cook 3–4 minutes.

7. Pour in enchilada sauce and broth; return chicken to pot.

8. Add beans and corn; simmer 15–20 minutes.

9. Remove from heat; stir in sour cream.

10. Add shredded cheese until melted and creamy.

11. Adjust seasoning and serve with toppings.

Shred cheese from a block for best melting and smooth texture.