Creamy Chicken Enchilada Soup
This soup combines tender shredded chicken, vibrant vegetables, and a medley of aromatic spices, all blended together into a creamy and comforting bowl of goodness. With its enticing flavors and satisfying texture, this soup is sure to warm your heart and tantalize your taste buds.
Ingredients
- 1 tablespoon 14 grams of butter, 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
- 1 ½ teaspoons of ground cumin
- 1 tablespoon of chili powder
- 1 teaspoon of dried oregano
- 15 ounces 425 grams of diced fire-roasted tomatoes (1 can)
- ¼ cup 60 grams of tomato paste
- 4 cups 946 ml of low-sodium chicken broth
- 14.5 ounces 411 grams of red kidney beans, drained and rinsed (1 can)
- 14.5 ounces 411 grams of black beans, drained and rinsed (1 can)
- 1 cup 150 grams of fresh or frozen sweet corn
- 2 cups 280 grams of shredded cooked chicken
- 1 cup 113 grams of Mexican shredded cheese blend, for garnishing
- Salt and pepper to taste
Instructions
- In a large stockpot, melt the butter or ghee (you can also use avocado oil if preferred) over medium-high heat.
- Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic to the pot. Sauté until the vegetables soften, which usually takes about 5-6 minutes.
- Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 10-15 minutes, allowing the vegetables to become tender.
- Remove the pot from the heat and, using a hand blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a countertop blender and blend in batches until smooth. Return the soup to medium heat.
- Add the drained and rinsed red kidney beans, black beans, sweet corn, and shredded cooked chicken to the pot. Stir everything together and allow it to boil for a couple of minutes, just until heated through.
- Ladle the creamy and fragrant soup into bowls and top each serving with a generous sprinkling of Mexican shredded cheese blend or your favorite toppings.
- Get ready to savor the vibrant flavors and heartwarming comfort of Creamy Chicken Enchilada Soup. Enjoy!
Notes
This recipe allows for flexibility in ingredient choices. Feel free to experiment with different vegetables or adjust the spices to suit your taste preferences.
For a vegetarian version, you can omit the shredded chicken and use vegetable broth instead of chicken broth.
Serve the soup with a dollop of sour cream, a sprinkle of chopped cilantro, or a squeeze of fresh lime juice for an extra burst of flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stovetop or in the microwave before enjoying.
