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Creamy Chicken Enchilada Soup

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Indulge in the comforting warmth of Creamy Chicken Enchilada Soup, a delightful blend of Tex-Mex flavors that brings your taste buds to life. This creamy, hearty soup is brimming with tender shredded chicken, nutrient-rich beans, and colorful vegetables, all simmered in a savory broth. Perfect for a cozy weeknight dinner or as an impressive dish for guests, this soup is as nourishing as it is delicious. In just 35 minutes, you can have a bowlful of rich, creamy goodness ready to savor. Top it off with fresh ingredients like avocado and cilantro for an added burst of flavor!

Ingredients

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  • 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)
  • Salt and pepper, to taste

Instructions

  1. In a large stockpot over medium-high heat, melt butter or ghee. Add diced onion, celery, carrot, bell pepper, and garlic; sauté for 5-6 minutes until softened.
  2. Stir in ground cumin, chili powder, oregano, fire-roasted tomatoes, tomato paste, and chicken broth; season with salt and pepper. Bring to a boil.
  3. Reduce heat and simmer for 10-15 minutes until vegetables are tender.
  4. Blend the soup until smooth using a hand blender.
  5. Return to medium heat; add drained beans, sweet corn, and shredded chicken; stir well and heat through.
  6. Serve in bowls topped with shredded cheese and optional fresh ingredients.

Nutrition

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