Description
A warm and comforting creamy chicken enchilada soup rich in flavors, perfect for chilly days.
Ingredients
Scale
- 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 teaspoons 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)
- Salt and pepper, to taste
Instructions
- In a large stockpot over medium-high heat, melt the butter or ghee.
- Add the diced onion, celery, carrot, red bell pepper, and garlic. Cook for 5-6 minutes until vegetables soften.
- Stir in the ground cumin, chili powder, and dried oregano.
- Add the diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, and bring to a boil.
- Reduce heat, cover, and let simmer for 10-15 minutes until vegetables are very tender.
- Use a hand blender to blend the soup until smooth and creamy.
- Return to medium heat and add the red kidney beans, black beans, sweet corn, and shredded chicken. Stir and bring to a gentle boil for a couple of minutes.
- Serve hot into bowls and top with Mexican cheese or desired toppings.
Notes
Customize with toppings like avocado, cilantro, sour cream, or jalapeños for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg