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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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Creamy Chicken Enchilada Soup is a delightful blend of tender chicken, vibrant vegetables, and bold Tex-Mex flavors, all wrapped up in a thick and creamy base. This dish is not only quick to prepare—taking just 35 minutes—but it also serves as a comforting meal for any day of the week. Packed with nutritious ingredients like beans and corn, this soup can be easily customized to suit your taste preferences. Whether you enjoy it as a hearty main course or alongside tortilla chips, this recipe is sure to become a favorite in your household.

Ingredients

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  • 1 tablespoon Butter or Ghee
  • 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 teaspoon Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Dried Oregano
  • 15 ounces Diced fire-roasted Tomatoes (1 can)
  • ¼ 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)

Instructions

  1. In a large stockpot, melt butter or ghee over medium-high heat. Add diced onion, celery, carrot, red bell pepper, and garlic; sauté until softened (about 5–6 minutes).
  2. Stir in ground cumin, chili powder, dried oregano, fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper; bring to a boil then simmer for 10–15 minutes.
  3. Remove from heat and use a hand blender to blend the soup until smooth. Return to medium heat.
  4. Add red kidney beans, black beans, sweet corn, and shredded chicken; stir well and heat through for 2 minutes.
  5. Serve hot with your choice of garnishes like cheese or avocado.

Nutrition

Find it online: https://easyfoodathome.com/creamy-chicken-enchilada-soup/