Description
A comforting and creamy chicken enchilada soup packed with flavors and nutrients, perfect for chilly days and family gatherings.
Ingredients
Scale
- 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