Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 6
Craving for something Mexican but don’t want the usual? Give this creamy, thick, and comforting Chicken Enchilada Soup a go. Packed with hearty shredded chicken and beans, this sure will win your heart in one sip.
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
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 avocado oil, add it here.
Step 2: Once the butter has melted, add the onion, celery, carrots, bell pepper, garlic to the pot. Cook for about 5 to 6 minutes until the veggies have softened.
Step 3: Add in the seasonings, diced tomatoes, tomato paste, and chicken broth. Stir well and bring to a boil. Decrease the heat and simmer for approximately 10 to 15 minutes or until the veggies are very tender.
Step 4: Take out of the heat. Blend the soup using a hand blender until smooth and creamy. Heat the soup again over medium heat, then add in the beans, corn, and shredded cooked chicken.
Step 5: Stir well and continue to boil for a few minutes to heat everything.
Step 6: To serve, pour into bowls and top with your desired toppings.
Notes:
Substitutes:
For this recipe, you are welcome to use fresh, frozen, or canned soup.
Also, you can use avocado, olive oil, or vegetable oil.
Aside from shredded chicken, try using shredded turkey or ground turkey.
Storage:
For any leftovers, put them in a container and the fridge for up to 5 to 7 days. Or freeze for up to 3 to 4 months. To reheat, pop in the microwave.
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
- Salt and pepper, to your taste
Instructions
Step 1: In a large stockpot, melt the butter or ghee over medium-high heat. If using avocado oil, add it here.
Step 2: Once the butter has melted, add the onion, celery, carrots, bell pepper, garlic to the pot. Cook for about 5 to 6 minutes until the veggies have softened.
Step 3: Add in the seasonings, diced tomatoes, tomato paste, and chicken broth. Stir well and bring to a boil. Decrease the heat and simmer for approximately 10 to 15 minutes or until the veggies are very tender.
Step 4: Take out of the heat. Blend the soup using a hand blender until smooth and creamy. Heat the soup again over medium heat, then add in the beans, corn, and shredded cooked chicken.
Step 5: Stir well and continue to boil for a few minutes to heat everything.
Step 6: To serve, pour into bowls and top with your desired toppings.
Notes:
Substitutes:
For this recipe, you are welcome to use fresh, frozen, or canned soup.
Also, you can use avocado, olive oil, or vegetable oil.
Aside from shredded chicken, try using shredded turkey or ground turkey.
Storage:
For any leftovers, put them in a container and the fridge for up to 5 to 7 days. Or freeze for up to 3 to 4 months. To reheat, pop in the microwave.
