Creamy Chicken Enchilada Soup to Save Dinner Tonight 

Ingredients:

2 tablespoons avocado oil, butter, or ghee
1 pound skinless, boneless chicken breasts or thighs (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 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 for extra depth)
Salt and pepper to taste
1 cup sour cream (for creaminess)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Toppings (optional):

Avocado
Cilantro
Tortilla strips
Lime wedges
Additional cheese
Instructions:

Sauté the Chicken:
In a large pot, heat the avocado oil, butter, or ghee over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Cook the Chicken:
Add the cubed or shredded chicken to the pot and cook until browned and cooked through, about 5-7 minutes.
Add the Remaining Ingredients:
Stir in the enchilada sauce, diced roasted tomatoes, chicken broth, black beans, sweet corn, ground cumin, chili powder, ground coriander (if using), salt, and pepper. Bring to a simmer.
Simmer the Soup:
Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
Add Creaminess:
Stir in the sour cream and shredded cheese until melted and well combined. Adjust seasoning with salt and pepper to taste.
Serve:
Ladle the soup into bowls and top with your choice of avocado, cilantro, tortilla strips, lime wedges, and additional cheese.