Begin by gathering all your ingredients for the Creamy Chicken Enchilada Soup. Dice one medium onion and mince three cloves of fresh garlic. Shred about one cup of cheese of your choice for that creamy texture. Make sure to have your canned enchilada sauce and diced roasted tomatoes ready to go.

In a large Dutch oven, heat 2 tablespoons of avocado oil over medium heat. Once the oil is shimmering, add 1 pound of diced chicken breasts or thighs. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the cooked chicken from the pot and set it aside.

In the same pot, add the diced onion and minced garlic, stirring for about 3-4 minutes over medium heat until the onion turns translucent.

Once the onion and garlic are softened, add 1 tablespoon of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of ground coriander to the pot. Stir continuously for about 1 minute to bloom the spices.

Add the diced roasted tomatoes and 10 ounces of enchilada sauce into the pot. Stir well and allow the mixture to simmer for about 3-4 minutes.

Slowly pour in 4 cups of low-sodium chicken broth and return the previously cooked chicken to the pot. Also, add one can of drained black beans and 1 cup of frozen sweet corn. Stir everything together and bring to a boil.

Reduce the heat to low, letting the soup simmer uncovered for about 15-20 minutes.

Remove the soup from the heat and stir in 1 cup of sour cream and 1 cup of shredded cheese until melted and creamy. Adjust seasoning with salt and pepper.

Ladle the soup into bowls and garnish with your favorite toppings like diced avocado, cilantro, tortilla strips, or lime wedges.