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 chicken breasts or thighs

1 Medium Onion, diced

3 Cloves Garlic, minced

1 can Enchilada Sauce (10 oz)

1 can Diced Roasted Tomatoes (14.5 oz)

4 cups Chicken Broth

1 can Black Beans, drained

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

Toppings: avocado, cilantro, tortilla strips, lime

Cook Mode Prevent your screen from going dark

1. Dice the onions and prep toppings.

2. Grate cheese and set aside.

3. Cook chicken in oil until golden.

4. Sauté onion and garlic.

5. Add spices and cook briefly.

6. Add tomatoes and cook down.

7. Pour in enchilada sauce and broth.

8. Return chicken to pot.

9. Add beans and corn; simmer 20 minutes.

10. Remove from heat; stir in sour cream.

11. Add cheese until melted.

12. Adjust seasoning and serve with toppings.

For best melting, shred cheese from a block. Monterey Jack creates a smooth, creamy finish.