Creamy Chicken Enchilada Soup
A comforting and flavorful creamy chicken soup with enchilada-inspired ingredients.
Ingredients
Main Ingredients
- 1 tablespoon Butter or Ghee (or avocado oil)
- 1 medium Onion, diced
- 2 stalks Celery, sliced
- 1 medium Carrot, thinly sliced
- 1 large Red Bell Pepper, diced
- 3 cloves Garlic, chopped
- 1.5 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- 0.25 cup Tomato Paste
- 4 cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans, drained and rinsed (1 can)
- 14.5 ounces Black Beans, drained and rinsed (1 can)
- 1 cup Fresh or Frozen Sweet Corn
- 2 cups Shredded Cooked Chicken
- 1 cup Mexican Shredded Cheese Blend, for garnishing
- Salt and pepper, to taste
Instructions
- In a large stockpot over medium-high heat, melt 1 tablespoon of Butter or Ghee (or avocado oil).
- Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook until softened, about 5-6 minutes.
- Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season generously with salt and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes until the vegetables are tender.
- Remove from heat and blend the soup until smooth using a hand blender.
- Return the soup to medium heat and add the red kidney beans, black beans, sweet corn, and shredded cooked chicken. Stir well and allow to boil for a few minutes to heat everything through.
- Serve in bowls and top each serving with Mexican shredded cheese blend or your favorite toppings. Enjoy your delicious creation!
Notes
Customize your toppings with avocado, tortilla strips, sour cream, or fresh cilantro. This soup freezes well for future quick meals.