Description
This Creamy Chicken Enchilada Soup is a hearty and flavorful meal perfect for any day. Made with a blend of fire-roasted tomatoes, beans, corn, and tender shredded chicken, this soup combines comforting Mexican-inspired spices with a creamy texture achieved by blending the veggies. It’s a simple stovetop recipe that comes together quickly and is ideal for a satisfying lunch or dinner.
Ingredients
Units
Scale
Soup Base
- 1 tablespoon Butter or Ghee (avocado oil also works)
- 1 Medium Onion, diced
- 2 Celery Stalks, sliced
- 1 Medium Carrot, thinly sliced
- 1 Large Red Bell Pepper, diced
- 2-3 Garlic Cloves, chopped
Spices and Liquids
- 1 1/2 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- 1/4 cup Tomato Paste
- 4 cups Low Sodium Chicken Broth
Main Ingredients
- 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 your taste
Instructions
- Sauté Aromatics: Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat. Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves. Cook for about 5-6 minutes until vegetables soften and become fragrant.
- Add Seasonings and Simmer: Stir in ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10-15 minutes until the veggies are very tender.
- Blend Soup: Remove the pot from heat and use a hand blender to blend the soup until smooth and creamy. This step creates a velvety base for the soup.
- Add Beans, Corn, and Chicken: Return the soup to medium heat. Stir in drained kidney beans, black beans, sweet corn, and shredded cooked chicken. Mix thoroughly to combine.
- Heat Through: Bring the soup to a boil again for a couple of minutes just to heat all the added ingredients through evenly.
- Serve and Garnish: Ladle the soup into bowls and sprinkle with Mexican shredded cheese blend or your preferred toppings. Serve hot and enjoy your creamy chicken enchilada soup.
Notes
- Serving size is approximately 1.5 cups.
- Corn can be fresh, frozen, or canned depending on availability.
- For oil, you can substitute avocado oil, olive oil, or vegetable oil.
- You can swap shredded chicken with shredded turkey, ground chicken, or ground turkey. Rotisserie chicken works well to save time.
- Store leftovers in an airtight container in the fridge for 5-7 days. Reheat in the microwave or on the stovetop.
- This soup can be frozen for up to 3-4 months. Thaw completely before reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 444mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 15g
- Protein: 34g
- Cholesterol: 59mg
