Description
This Creamy Chicken Enchilada Soup offers a delightful blend of bold Mexican flavors and creamy comfort. The fire-roasted tomatoes, beans, and corn bring heartiness to the dish, while the tender chicken adds a satisfying protein boost. With a perfectly spiced base of cumin, chili powder, and oregano, this soup warms you up from the inside out.
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
Instructions
In a large stockpot, melt butter or ghee over medium-high heat (add avocado oil if using).
Add the diced onion, sliced celery, carrots, red bell pepper, and chopped garlic. Cook for about 5-6 minutes, until softened.
Stir in ground cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth. Bring to a boil, then reduce the heat to a simmer for 10-15 minutes, or until the vegetables are tender.
Remove from heat and blend the soup with a hand blender until smooth and creamy.
Return the soup to medium heat and add the beans, corn, and shredded cooked chicken. Stir and cook for another couple of minutes, just to heat everything through.
Serve hot, garnished with shredded cheese or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320