Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 6
If you love anything Mexican, this thick, super creamy, and luscious Chicken Enchilada Soup will blow you away! Incredibly easy to throw together and loaded with your fave Tex-Mex ingredients. A must a try and to keep forever!
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 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 for garnishing
Salt and pepper, to your taste
How to make Creamy Chicken Enchilada Soup
Step 1: In a large stockpot, melt the butter or ghee over medium-high heat. If using, add the avocado oil. Once the butter has melted, add the onion, celery, carrots, bell pepper, garlic to the pot and cook for approximately 5 to 6 minutes until tender.
Step 2: To the pot, add the seasonings, diced tomatoes, tomato paste, and chicken broth. Mix to combine and bring to a boil. Decrease the heat and simmer until the veggies are very soft. This takes about 10 to 15 minutes.
Step 3: Take the pot off the heat, then blend the soup using a hand blender until smooth and creamy. Return the soup to the stove over medium heat, then add the beans, corn, and shredded cooked chicken. Stir and allow to boil for a few minutes enough to heat everything.
Step 4: To serve, ladle in bowls and top each with shredded cheese or your proffered toppings. Enjoy!
Notes:
For this recipe, you can use fresh, frozen, or canned corn. You can also substitute avocado oil with olive oil, or vegetable oil. If desired, you can try shredded turkey, ground chicken, or ground turkey.
In a container, place any leftovers and store them in the fridge for up to 5 to 7 days. When ready to eat, reheat in the microwave. You can also freeze this soup for up to 3 to 4 months.
Nutrition 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 teaspoon 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 for garnishing
- Salt and pepper, to your taste
Instructions
Step 1: In a large stockpot, melt the butter or ghee over medium-high heat. If using, add the avocado oil. Once the butter has melted, add the onion, celery, carrots, bell pepper, garlic to the pot and cook for approximately 5 to 6 minutes until tender.
Step 2: To the pot, add the seasonings, diced tomatoes, tomato paste, and chicken broth. Mix to combine and bring to a boil. Decrease the heat and simmer until the veggies are very soft. This takes about 10 to 15 minutes.
Step 3: Take the pot off the heat, then blend the soup using a hand blender until smooth and creamy. Return the soup to the stove over medium heat, then add the beans, corn, and shredded cooked chicken. Stir and allow to boil for a few minutes enough to heat everything.
Step 4: To serve, ladle in bowls and top each with shredded cheese or your proffered toppings. Enjoy!
Notes
For this recipe, you can use fresh, frozen, or canned corn. You can also substitute avocado oil with olive oil, or vegetable oil. If desired, you can try shredded turkey, ground chicken, or ground turkey. In a container, place any leftovers and store them in the fridge for up to 5 to 7 days. When ready to eat, reheat in the microwave. You can also freeze this soup for up to 3 to 4 months.
