Description
Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines tender chicken, zesty spices, and a variety of vegetables. This easy one-pot recipe is perfect for busy weeknights or cozy gatherings, taking just 35 minutes to prepare and cook. The creamy texture, enhanced by a blend of cheese and spices, makes each spoonful a delightful experience. Top your bowl with fresh cilantro, avocado slices, or a dollop of sour cream for an extra layer of flavor. Serve this soup alongside tortilla chips or cornbread for a complete meal that will satisfy the whole family.
Ingredients
- Butter or Ghee
- Onion
- Celery
- Carrot
- Red Bell Pepper
- Garlic
- Ground Cumin
- Chili Powder
- Dried Oregano
- Diced Fire-Roasted Tomatoes
- Tomato Paste
- Low Sodium Chicken Broth
- Red Kidney Beans
- Black Beans
- Shredded Cooked Chicken
- Sweet Corn
- Mexican Shredded Cheese Blend
Instructions
- In a large stockpot over medium-high heat, melt the butter or ghee. Sauté the onion, celery, carrot, red bell pepper, and garlic until softened (about 5-6 minutes).
- Stir in cumin, chili powder, and oregano. Add fire-roasted tomatoes and tomato paste; then pour in chicken broth. Season with salt and pepper. Bring to a boil and simmer for 10-15 minutes until veggies are tender.
- Remove from heat and blend soup until smooth using a hand blender.
- Return the pot to medium heat; stir in kidney beans, black beans, sweet corn, and shredded chicken. Heat through for a few minutes.
- Serve hot topped with cheese or your favorite garnishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 6g
- Sodium: 660mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg