Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 6
I can finish a bowl or three of this thick and creamy chicken enchilada soup. I know, I am obsessed! Who would not be? All my favourite Tex-Mex ingredients in a super comforting soup are all packed in one bowl.
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 teaspoons Ground Cumin
1 tablespoon Chili Powder
1 teaspoon Dried Oregano
15 ounces diced fire-roasted Tomatoes 1 can
¼ c. Tomato Paste
4 c. Low Sodium Chicken Broth
14.5 ounces Red Kidney Beans rinsed, 1 can
14.5 ounces Black Beans rinsed, 1 can
1 c. Fresh or Frozen Sweet Corn
2 c. Shredded Cooked Chicken
1 c. Mexican Shredded Cheese Blend
Salt and pepper, to your taste
How to make Creamy Chicken Enchilada Soup
Step 1: In a large stockpot, melt the butter or ghee and if using, the avocado oil. Heat over medium-high heat.
Step 2: To the pot, add the onion, celery, carrots, bell pepper, garlic. Cook for about 5 to 6 minutes until soft.
Step 3: Add in the seasonings, diced tomatoes, tomato paste, and chicken broth. Stir to combine and bring to a boil. Decrease the heat and simmer until the veggies are very tender. This takes another 10 to 15 minutes.
Step 4: Take the pot out of the heat. Blend the soup using a hand blender until smooth and creamy.
Step 5: On medium heat, place the soup, then add in the add-in beans, corn, and shredded cooked chicken.
Step 6: Stir until incorporated and let the mixture boil for a few minutes enough to heat the soup up.
Step 7: Into bowls, ladle the soup, and top with any topping you desired.
Step 8: Serve and enjoy!
Notes:
Substitutes:
For this recipe, you can use either fresh, frozen, or canned corn.
For oil, use avocado, olive oil, or vegetable oil.
Feel free to use shredded turkey, ground chicken, or ground turkey.
Storage:
For any leftovers, place them in a container and the fridge for up to 5 to 7 days. When ready to eat, pop in the microwave.
Store in the freezer for up to 3 to 4 months.
Nutritional Facts:
Calories: 450kcal | Carbohydrates: 52g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 1121mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3542IU | Vitamin C: 44mg | Calcium: 223mg | Iron: 6mg
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 teaspoons Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces diced fire-roasted Tomatoes 1 can
- ¼ c. Tomato Paste
- 4 c. Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans rinsed, 1 can
- 14.5 ounces Black Beans rinsed, 1 can
- 1 c. Fresh or Frozen Sweet Corn
- 2 c. Shredded Cooked Chicken
- 1 c. Mexican Shredded Cheese Blend
- Salt and pepper, to your taste
Instructions
Step 1: In a large stockpot, melt the butter or ghee and if using, the avocado oil. Heat over medium-high heat.
Step 2: To the pot, add the onion, celery, carrots, bell pepper, garlic. Cook for about 5 to 6 minutes until soft.
Step 3: Add in the seasonings, diced tomatoes, tomato paste, and chicken broth. Stir to combine and bring to a boil. Decrease the heat and simmer until the veggies are very tender. This takes another 10 to 15 minutes.
Step 4: Take the pot out of the heat. Blend the soup using a hand blender until smooth and creamy.
Step 5: On medium heat, place the soup, then add in the add-in beans, corn, and shredded cooked chicken.
Step 6: Stir until incorporated and let the mixture boil for a few minutes enough to heat the soup up.
Step 7: Into bowls, ladle the soup, and top with any topping you desired.
Step 8: Serve and enjoy!
Notes:
Substitutes:
For this recipe, you can use either fresh, frozen, or canned corn.
For oil, use avocado, olive oil, or vegetable oil.
Feel free to use shredded turkey, ground chicken, or ground turkey.
Storage:
For any leftovers, place them in a container and the fridge for up to 5 to 7 days. When ready to eat, pop in the microwave.
Store in the freezer for up to 3 to 4 months.
