Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

If you’re craving something hearty, comforting, and packed with bold flavors, this Creamy Chicken Enchilada Soup is the perfect dish. With a delightful blend of spices, tender vegetables, and succulent shredded chicken, this soup brings all the flavors of classic enchiladas into a warm and cozy bowl. The added richness from blending the soup to a creamy consistency makes it irresistible. Whether you’re cooking for a family dinner or prepping meals for the week, this soup will satisfy your cravings and keep you coming back for seconds!

Ingredients

• 1 Tbsp Butter or Ghee (or avocado oil)
• 1 Medium Onion, diced
• 2 Celery Stalks, sliced
• 1 Medium Carrot, thinly sliced
• 1 Large Red Bell Pepper, diced
• 2-3 Garlic Cloves, chopped
• 1½ Tsp Ground Cumin
• 1 Tbsp Chili Powder
• 1 Tsp Dried Oregano
• 15 oz Diced Fire-Roasted Tomatoes (1 can)
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth
• 14.5 oz Red Kidney Beans, drained and rinsed (1 can)
• 14.5 oz 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

Directions

1. Melt the fat: In a large stockpot, melt 1 tablespoon of butter or ghee over medium-high heat. If you’re using avocado oil, add it in this step as well.
2. Sauté the vegetables: Add the diced onion, sliced celery, carrots, red bell pepper, and chopped garlic to the pot. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Season and simmer: Stir in 1½ teaspoons ground cumin, 1 tablespoon chili powder, and 1 teaspoon dried oregano. Add the can of fire-roasted diced tomatoes, ¼ cup tomato paste, and 4 cups of low-sodium chicken broth. Stir well to combine all the ingredients. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes, or until the vegetables are tender.
4. Blend to creamy perfection: Remove the pot from heat and carefully use a hand blender to blend the soup until smooth and creamy. If you don’t have a hand blender, you can blend it in batches using a regular blender (be cautious when handling hot liquids).
5. Add the final touches: Return the blended soup to medium heat. Stir in the drained and rinsed red kidney beans, black beans, sweet corn, and shredded cooked chicken. Let it cook for another 2-3 minutes, just to heat everything through.
6. Garnish and serve: Ladle the soup into bowls and top with a generous sprinkle of shredded Mexican cheese blend. You can also add additional toppings like diced avocado, tortilla strips, sour cream, or chopped cilantro.

Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Serving Size

• Servings: 6 servings
• Calories per serving: 320 kcal

This Creamy Chicken Enchilada Soup is a perfect balance of warmth and spice, with a creamy texture that will have you savoring every spoonful. It’s hearty enough to serve as a main dish and versatile enough for you to customize with your favorite toppings or variations. Whether it’s a chilly day or you’re just in the mood for comfort food, this soup will deliver every time!

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