09/27/2025
🙌🏼🙌🏼SAVE it Saturday!🙌🏼🙌🏼
INGREDIENTS
* 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, depending on your preference)
* 1 can Diced Roasted Tomatoes 14.5 oz (with green chilies or regular)
* 4 cups Chicken Broth low-sodium 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 Corianderoptional for extra depth
* Salt and Pepper to taste
* 1 cup Sour Cream for creaminess
* 1 cup Cheese shredded cheddar, Monterey Jack, or Mexican blend
* Toppings optional: avocado, cilantro, tortilla strips, lime wedges, additional cheese
INSTRUCTIONS
Prep
* Dice the onions, finely dice the cilantro (optional), and set aside.
Grate the cheese and set aside.
* Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.
* In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
* Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon ground coriander. Cook for 1 minute, then add the diced tomatoes and let them cook for 3-4 minutes until they break down slightly and blend with the spices.
* Pour in the enchilada sauce and stir to combine. Add the chicken broth and return the cooked chicken to the pot.
* Stir in the black beans (drained and rinsed) and corn. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to meld the flavors.
* Remove the soup from heat and stir in the sour cream until fully combined and smooth. For extra richness, you can stir in heavy cream at this point.
* Stir in the shredded cheese until melted and the soup is creamy.