Description
This thick, creamy, and easy-to-make chicken enchilada soup is wholesome and filling. Loaded with chicken and your favorite Tex-Mex ingredients. Perfect for a quick weeknight or as a side dish.
Ingredients
- 1 tablespoon 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 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans, drained and rinsed
- 14.5 ounces Black Beans, drained and rinsed
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend
- Salt and pepper, to taste
Instructions
- Step: Melt 1 tablespoon Butter or Ghee in a large stockpot over medium-high heat.
- Step: Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic; cook until softened, about 5-6 minutes.
- Step: Stir in ground cumin, chili powder, dried oregano, diced 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.
- Step: Remove from heat and use a hand blender to blend the soup until smooth and creamy.
- Step: Return to medium heat and add red kidney beans, black beans, sweet corn, and shredded cooked chicken.
- Step: Stir to combine and boil for a couple of minutes to heat through.
- Step: Pour into bowls and top with shredded cheese.
Notes
Serving size: 1.5 cups. Substitutes: Corn can be fresh, frozen, or canned. Oil can be avocado, olive, or vegetable. Try shredded turkey or ground chicken as alternatives to shredded chicken. Store in the fridge for 5-7 days or freeze for 3-4 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 444 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 34 g
- Cholesterol: 59 mg