Spicy Avocado Chicken Enchilada Soup

Name: Spicy Avocado Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 jalapeño, minced; 1 lb chicken breasts, cubed; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels, fresh or frozen; 2 ripe avocados, peeled and chopped; 1/4 cup fresh cilantro, chopped; Salt and pepper to taste; Lime wedges for serving

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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If you're craving something comforting yet a bit spicy, you’re in for a treat. This Spicy Avocado Chicken Enchilada Soup brings together the creamy richness of avocados with the warmth of spices, making it perfect for cozying up on a chilly evening.

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Ingredients for Spicy Avocado Chicken Enchilada Soup

Olive oil serves as the base for sautéing, adding a nice depth of flavor. Onion and garlic bring aromatic goodness to the mix, while the jalapeño adds a bit of heat — adjust based on your spice preference. The chicken breasts are the protein heart of the dish, soaking up all the delicious spices: cumin, chili powder, and smoked paprika, which together create a warm, smoky flavor profile. Chicken broth keeps the soup light but flavorful, perfectly complementing the tangy diced tomatoes. Black beans and corn add texture and heartiness. Finally, the star of the show, avocados, brings creaminess, while cilantro adds a fresh finish. A squeeze of lime at the end brightens everything up.

Tips & Tricks

For a milder soup, remove the seeds and ribs from the jalapeño before chopping it.
If you prefer a thicker soup, mash some of the black beans before adding them to the pot.
Feel free to swap out chicken breasts for thighs if you prefer dark meat.

Serving Suggestions

This soup pairs wonderfully with warm, crusty bread or a side of tortilla chips for added crunch. A simple green salad on the side can also complement the hearty flavors of the soup.

Frequently Asked Questions

Can I make this soup ahead of time?: Yes, you can prepare the soup in advance, but add the avocados right before serving to keep them fresh.
How can I store leftovers?: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?: It's best to freeze the soup before adding avocados. Add fresh avocados once reheated.

Spicy Avocado Chicken Enchilada Soup Recipe Walkthrough

Start by heating up your olive oil in a large pot over medium heat. Toss in the onion and garlic, stirring occasionally until the onion becomes translucent and fragrant. Next, add in the jalapeño, giving it a quick stir for about a minute to release its aroma.

Now, add the chicken cubes to the pot, stirring them around until they’re white on all sides. Sprinkle in the cumin, chili powder, and smoked paprika, making sure every piece of chicken is well-coated with the spices.

Pour in the chicken broth and bring the mixture to a gentle simmer. Once simmering, add the diced tomatoes, black beans, and corn. Give everything a good stir and let it all simmer together for about 20 minutes, allowing the flavors to meld beautifully.

Once the soup has simmered, remove it from the heat and gently stir in the chopped avocados and fresh cilantro. Season with salt and pepper to your taste. Serve it hot, with lime wedges on the side for an extra zesty kick.

Why You'll Love This Recipe

Packs a punch of flavor with just the right amount of heat.
Loaded with wholesome ingredients like chicken and black beans.
Quick and easy to prepare, perfect for busy weeknights.
Customizable with your favorite toppings and sides.

Ingredients

2 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 jalapeño, minced

1 lb chicken breasts, cubed

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

4 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

2 ripe avocados, peeled and chopped

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Lime wedges for serving

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until the onion is translucent.

2. Stir in jalapeño, cooking for another minute until fragrant.

3. Add chicken cubes, cooking until they turn white.

4. Stir in cumin, chili powder, and smoked paprika, ensuring all chicken pieces are coated evenly.

5. Pour in chicken broth and bring to a gentle simmer.

6. Add diced tomatoes, black beans, and corn to the pot, stirring well.

7. Let the soup simmer for 20 minutes, allowing the flavors to meld.

8. Remove from heat and stir in chopped avocados and fresh cilantro.

9. Season with salt and pepper to taste before serving hot with lime wedges.

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