This one-pot meal is easy to modify and is perfect for summer days and cold nights alike. Delicious comfort food that the whole family can enjoy!
Creamy Chicken Enchilada Soup
Ingredients
- 3 Tbsp Avocado Oil or Olive Oil
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 3 Garlic Cloves, minced
- 3 Tbsp Flour
- 1 Tbsp Chili Powder
- 1 tsp Ground Cumin
- ½ tsp Garlic Powder
- ¼ tsp dried Oregano
- ¼ tsp Salt (optional)
- 1 lb Chicken Thighs or Breasts, cubed
- 3 cups Chicken Broth or Stock
- 1 can (28 oz) Crushed Tomatoes
- 1 can Corn, drained
- 1 can Black Beans, drained
- 4 oz Cream Cheese, cubed (Optional)
- 1 cup Mozzarella, Cheddar, or Monterey Jack Cheese
- Toppings: Avocado, Chips, Sour Cream, Shredded Cheese, hot sauce
Instructions
- In a large pot, heat the avocado oil over medium heat. Add onions and bell pepper and sauté until soft and the onions are translucent. Add the garlic and sauté until fragrant, about 30 seconds.
- Add flour and stir until combined. Add chili powder, cumin, garlic powder, oregano, and salt and stir. Sauce for 2-3 minutes, stirring frequently.
- Add chicken and stir to coat chicken with seasonings. Add chicken broth and scrape the bottom of the pot with a wooden spoon to get all of the stuck on flavor.
- Add crushed tomatoes, corn, and black beans and stir until combined. Bring to a boil, reduce to low, and simmer for 12 minutes or until chicken is cooked through to 165 degrees.
- Add cream cheese and mozzarella and allow to melt into the soup. Stir occasionally and allow to come back up to a simmer. Serve topped with avocado, chips, sour cream, cheese, and hot sauce. Enjoy!
NOTES
*You can also omit the crushed tomatoes and seasonings and use a can of enchilada sauce and then season to taste with the seasonings listed.
*If you don’t want the soup to be creamy, simply omit the cream cheese and shredded cheese.
Creamy Chicken Enchilada Soup
This one-pot meal is easy to modify and is perfect for summer days and cold nights alike. Delicious comfort food that the whole family can enjoy!
Ingredients
- 3 Tbsp Avocado Oil or Olive Oil
- 1 Yellow Onion diced
- 1 Green Bell Pepper diced
- 3 Garlic Cloves minced
- 3 Tbsp Flour
- 1 Tbsp Chili Powder
- 1 tsp Ground Cumin
- ½ tsp Garlic Powder
- ¼ tsp dried Oregano
- 1 tsp Salt optional
- 1 lb Chicken Thighs or Breasts cubed
- 3 cups Chicken Broth or Stock
- 1 can Crushed Tomatoes (28 oz)
- 1 can Corn drained
- 1 can Black Beans drained
- 4 oz Cream Cheese softened and cubed (Optional)
- 1 cup Mozzarella, Cheddar, or Monterey Jack Cheese (Optional)
- Toppings: Avocado, Chips, Sour Cream, Shredded Cheese, hot sauce (Optional)
Instructions
- In a large pot, heat the avocado oil over medium heat. Add onions and bell pepper and sauté until soft and the onions are translucent. Add the garlic and sauté until fragrant, about 30 seconds.
- Add flour and stir until combined. Add chili powder, cumin, garlic powder, oregano, and salt and stir. Sauce for 2-3 minutes, stirring frequently.
- Add chicken and stir to coat chicken with seasonings. Add chicken broth and scrape the bottom of the pot with a wooden spoon to get all of the stuck on flavor.
- Add crushed tomatoes, corn, and black beans and stir until combined. Bring to a boil, reduce to low, and simmer for 12 minutes or until chicken is cooked through to 165 degrees.
- Add cream cheese and mozzarella and allow to melt into the soup. Stir occasionally and allow to come back up to a simmer. Serve topped with avocado, chips, sour cream, cheese, and hot sauce. Enjoy!
Notes
*You can also omit the crushed tomatoes and seasonings and use a can of enchilada sauce and then season to taste with the seasonings listed.
*If you don’t want the soup to be creamy, simply omit the cream cheese and shredded cheese.
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