Ingredients
Scale
- 2 tablespoons avocado oil, butter, or ghee
- 1 pound skinless chicken breasts or thighs, boneless (cubed or shredded)
- 1 medium onion, diced
- 3 cloves fresh garlic, minced
- 1 can enchilada sauce (10 oz, red or green)
- 1 can diced roasted tomatoes (14.5 oz, with green chilies or regular)
- 4 cups low-sodium chicken broth (32 oz)
- 1 can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander (optional)
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Toppings (optional): avocado, cilantro, tortilla strips, lime wedges, extra cheese
Instructions
- Dice the onions and finely dice cilantro (optional). Set aside.
- Grate the cheese and set aside.
- Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add chicken, season with salt and pepper, and cook for 5-7 minutes until golden. Remove and set aside.
- In the same pot, sauté onion and garlic for 3-4 minutes until softened.
- Stir in cumin, chili powder, and coriander. Cook for 1 minute, then add tomatoes. Cook for 3-4 minutes.
- Pour in enchilada sauce and stir. Add chicken broth and return cooked chicken to the pot.
- Stir in black beans and corn. Bring to a boil, then simmer for 15-20 minutes.
- Remove from heat and stir in sour cream until smooth.
- Add shredded cheese and stir until melted.
- Adjust seasoning with salt, pepper, or lime juice if needed.
- Serve hot with optional toppings.
Notes
- Pre-cooked chicken can be used for faster prep.
- Use any melty cheese like cheddar, Monterey Jack, or a Mexican blend.
- Add more broth if you prefer a thinner soup.
- Leftovers last up to 3-4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg