Why Make This Recipe
Creamy Chicken Enchilada Soup is a warm, comforting dish that brings the flavors of Mexican cuisine right to your kitchen. It’s perfect for chilly days, family gatherings, or any time you crave something hearty and delicious. This soup is not only rich and creamy but also packed with nutrients from fresh vegetables and beans. Plus, it’s simple to make and can be ready in under an hour, making it a fantastic choice for busy weeknights.
How to Make Creamy Chicken Enchilada Soup
Ingredients:
- 1 tablespoon Butter or Ghee (or Avocado oil also works)
- 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)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend (for garnishing)
- Salt and pepper, to taste
Directions:
- Melt 1 tablespoon of Butter or Ghee (or avocado oil) in a large stockpot over medium-high heat.
- Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook until the vegetables soften, about 5-6 minutes.
- Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil.
- Lower the heat and let the soup simmer for about 10-15 minutes, or until the vegetables are very tender.
- Remove the pot from heat. Using a hand blender, blend the soup until smooth and creamy.
- Place the soup back over medium heat. Add the drained red kidney beans, drained black beans, sweet corn, and shredded cooked chicken. Stir to combine and let it boil for a couple of minutes to heat through.
- Pour the soup into bowls and top with shredded cheese or your favorite toppings. Enjoy!
How to Serve Creamy Chicken Enchilada Soup
Serve your Creamy Chicken Enchilada Soup hot. It’s great on its own or accompanied by tortilla chips, avocado slices, or a dollop of sour cream. You can also offer additional garnishes like fresh cilantro, sliced jalapeños, or lime wedges for an extra burst of flavor.
How to Store Creamy Chicken Enchilada Soup
To store leftover soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. The soup can be stored for up to 3-4 days in the fridge. It also freezes well! Just make sure to store it in freezer-safe containers, and it can last for about 2-3 months in the freezer. When ready to eat, thaw in the fridge overnight and reheat on the stove.
Tips to Make Creamy Chicken Enchilada Soup
- Use rotisserie chicken for quick preparation. It adds great flavor and saves time!
- Adjust the spiciness by adding more or less chili powder based on your taste.
- If you want a thicker soup, add a bit more tomato paste or blend it for longer.
- For a vegetarian version, use vegetable broth and omit the chicken, adding in more beans or lentils instead.
Variation
Feel free to customize this soup! You can add different vegetables like zucchini or corn. If you want a spicier kick, add fresh jalapeños or red pepper flakes. Also, try different types of beans like pinto beans or black-eyed peas for variety.
FAQs
1. Can I make this soup in advance?
Yes, this soup is perfect for making ahead. Just store it in the fridge for up to 3-4 days or freeze for later use.
2. Can I use fresh chicken instead of cooked?
Absolutely! You can cook fresh chicken in the soup itself and shred it when it’s fully cooked. Just add it along with the vegetables.
3. Can I make this soup dairy-free?
Yes! Use coconut milk or cashew cream instead of cheese for a creamy texture, and skip the cheese on top for a dairy-free version.
Creamy Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting and creamy chicken enchilada soup packed with flavors and nutrients, perfect for chilly days and family gatherings.
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 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)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend (for garnishing)
- Salt and pepper, to taste
Instructions
- Melt 1 tablespoon of Butter or Ghee (or avocado oil) in a large stockpot over medium-high heat.
- Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook until the vegetables soften, about 5-6 minutes.
- Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil.
- Lower the heat and let the soup simmer for about 10-15 minutes, or until the vegetables are very tender.
- Remove the pot from heat. Using a hand blender, blend the soup until smooth and creamy.
- Place the soup back over medium heat. Add the drained red kidney beans, drained black beans, sweet corn, and shredded cooked chicken. Stir to combine and let it boil for a couple of minutes to heat through.
- Pour the soup into bowls and top with shredded cheese or your favorite toppings. Enjoy!
Notes
Use rotisserie chicken for quick preparation. Adjust the spiciness by adding more or less chili powder. For a vegetarian version, use vegetable broth and omit the chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg