Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon Butter or Ghee; 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 Cup Tomato Paste; 4 Cups Low Sodium Chicken Broth; 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can); 14.5 ounces Black Beans (drained and rinsed, 1 can); 2 Cups Shredded Cooked Chicken; 1 Cup Fresh or Frozen Sweet Corn; 1 Cup Mexican Shredded Cheese Blend (for garnishing)

Creamy Chicken Enchilada Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a warm bowl of Creamy Chicken Enchilada Soup, a delightful dish that combines rich flavors and a creamy texture to create the ultimate comfort food experience. This hearty soup is perfect for busy weeknights or family gatherings, offering a satisfying meal that everyone will love. Made with wholesome ingredients, this recipe allows for flexibility in customization, making it easy to incorporate your favorite proteins and vegetables. With just 35 minutes from start to finish, you can enjoy a nourishing and delicious dinner without hours spent in the kitchen.

Author: Alex
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 6
Category: Dinner
Method: Stovetop
Cuisine: Tex-Mex

Ingredients

Scale

1 tablespoon Butter or Ghee
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 Cup Tomato Paste
4 Cups Low Sodium Chicken Broth
14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
14.5 ounces Black Beans (drained and rinsed, 1 can)
2 Cups Shredded Cooked Chicken
1 Cup Fresh or Frozen Sweet Corn
1 Cup Mexican Shredded Cheese Blend (for garnishing)

Cook Mode Prevent your screen from going dark

Instructions

Sauté diced onion, sliced celery, sliced carrot, diced red bell pepper, and chopped garlic in melted butter or ghee until soft (about 5–6 minutes).
Stir in ground cumin, chili powder, and dried oregano; add fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil then simmer for 10–15 minutes until veggies are tender.
Blend the soup until smooth using a hand blender.
Return pot to heat; stir in kidney beans, black beans, sweet corn, and shredded chicken. Heat through for 2–3 minutes.
Serve warm with desired toppings like cheese.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 580mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 10g
Protein: 20g
Cholesterol: 55mg

Find it online: https://www.weekmealideas.com/creamy-chicken-enchilada-soup/