Creamy Chicken Enchilada Soup
Ingredients
- 1 Tbsp 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
- 11/2 Tsp Ground Cumin
- 1 Tbsp Chili Powder
- 1 Tsp Dried Oregano
- 15 oz Diced fire-roasted Tomatoes
1 can
- 1/4 Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 oz Red Kidney Beans
drain and rinsed, 1 can
- 14.5 oz Black Beans
drain 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 your taste
Directions
- 1
Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- 2
Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
- 3
Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
- 4
Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.
- 5
Stir to combine and boil for a couple of minutes, just to heat it all up.
- 6
Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!
Creamy Chicken Enchilada Soup
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Rating Breakdown
About this Recipe
Craving the comforting, zesty flavors of enchiladas but in a quick, hearty soup form? This Creamy Chicken Enchilada Soup delivers a satisfying, flavor-packed meal that’s perfect for any night of the week.
This recipe works by bringing together a robust blend of aromatic vegetables and classic Tex-Mex spices with two types of beans, sweet corn, and tender shredded chicken. It promises a richly flavored, substantial soup that comes together efficiently, offering deep, savory notes in every spoonful.
Expect a bowl brimming with vibrant, comforting flavors. The smoky depth of fire-roasted tomatoes, paired with the warm embrace of ground cumin, chili powder, and dried oregano, creates an authentic enchilada essence. Each spoonful offers a delightful mix of tender chicken, earthy black and kidney beans, and pops of sweet corn, all enveloped in a savory broth. The soup is finished beautifully with a generous sprinkle of Mexican shredded cheese blend, melting into a creamy, appealing texture right in your bowl.
This versatile soup offers easy customization. You can swap the butter for avocado oil for a dairy-free base. For a vegetarian version, simply omit the shredded chicken and add extra beans, more corn, or a medley of diced zucchini and bell peppers for a heartier plant-based option.
Serve this cozy soup piping hot, perhaps with a side of warm cornbread or tortilla chips for dipping. It's ideal for a comforting family dinner or a flavorful lunch that warms you from the inside out.