Creamy Chicken Enchilada Stew

Spring is such a tease, isn’t it? One day the sun is shining and you’re convinced you can finally pack away the winter boots. The next day it’s cold, grey and somehow sleeting sideways.

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This Creamy Chicken Enchilada Stew is made for that exact in-between season. It has all the cozy, comforting energy of winter food, but with brighter flavours and lighter ingredients that feel a little more spring-like.

It is rich without being heavy, hearty without being stodgy, and full of ingredients that make you feel good after eating it.

The combination of tender chicken thighs, sweet corn, kale and creamy avocado gives this stew a fresh, nourishing feel while still delivering the warmth we all seem to crave until at least late-April, here in Canada.

Why You’ll Love This Creamy Chicken Enchilada Stew

• Cozy and comforting while still feeling fresh enough for spring

• High in protein thanks to chicken thighs

• High in fiber from kale, corn, avocado and beans

• Easy to make on a busy weeknight

• Great for leftovers and meal prep lunches

• Family-friendly and easy to customize with toppings

• A one-pot dinner that feels a little more exciting than the usual soup rotation

Tips for Serving

This stew is delicious on its own, but even better loaded up with toppings.

• Try serving it with:

  • Sliced avocado

  • Greek yogurt or sour cream

  • Crushed tortilla chips

  • Shredded cheese

  • Fresh cilantro

  • Lime wedges

  • Jalapeños if you like a little heat

  You can also serve it with a simple green salad or warm cornbread if you want to make it feel extra cozy.

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Creamy Chicken Enchilada Stew

prep time: 10 min | cook time: ~40 min | Serves: 6

Ingredients:

• 4 cups chicken broth

• 1 jar (12-16oz) green enchilada sauce

• 2lb boneless, skinless chicken thighs

• 1 can cannellini beans, drained and rinsed

• 1 can diced, green chilies

• 1 1/2 cups frozen corn kernels

• 2 cups kale, ribs removed and finely chopped

• 1 tsp each garlic powder, cumin, dried oregano

• 4 oz cream cheese, softened and cut into cubes

• 1 cup sharp cheddar cheese

• 2 tbsp fresh lime juice (1 lime)

• S&P

• Optional garnishes: cilantro, sour cream, diced avocado, crushed tortillas and lime wedges

Directions:

1. To a large pot over medium heat, add 4 cups chicken stock, 1 jar enchilada sauce, 2 lbs chicken thighs, 1 can of drained, rinsed cannellini beans, 1 can of diced green chilies, 1 cup of corn, 2 cups finely chopped kale, and all the spices. Bring to a boil, then reduce heat to a simmer for 30 mins.

2. After 30 minutes, reduce heat to low and transfer the chicken to the cutting board. Use two forks to shred the chicken (or chop it if that feels easier), then return it to the pot along with 4 ounces of cubed room temperature cream cheese and 1 cup shredded Cheddar cheese, stirring until the cheese is melted and the soup is creamy.

3. Remove from the heat and stir in the fresh lime juice. Taste and season with S&P.

4. Serve hot in bowls and garnish with your favourite toppings.

   📌 Enjoy and Pin this recipe!

Notes:

Storage + leftovers

• Keeps in the fridge up to 3 days

• Store the toppings separately and add fresh just before serving.

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