Creamy Chicken Enchilada Soup
Thick, creamy, and easy-to-make chicken enchilada soup that is wholesome and filling. Loaded with chicken and your favorite Tex-Mex ingredients. Perfect for a quick weeknight night or as a side dish.
Ingredients
- 1 tablespoonbutter or ghee (or ghee, avocado oil also works)
- 1 mediumonion (diced)
- 2celery stalks (sliced)
- 1 mediumcarrot (thinly sliced)
- 1 largered bell pepper (diced)
- 2garlic cloves (chopped)
- 1 ½ teaspoonground cumin
- 1 tablespoonchili powder
- 1 teaspoondried oregano
- 15 ouncesdiced fire-roasted tomatoes (1 can)
- ¼ cuptomato paste
- 4 cupslow sodium chicken broth
- 14 ½ ouncesred kidney beans (drain and rinsed, 1 can)
- 14 ½ ouncesblack beans (drain and rinsed, 1 can)
- 1 cupfresh or frozen sweet corn
- 2 cupsshredded cooked chicken
- 1 cupmexican shredded cheese blend (for garnishing)
- salt and pepper, to your taste
Directions
- 1
Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- 2
Add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), 2-3 Garlic Cloves (chopped), and cook until softens. About 5-6 minutes.
- 3
Stir in seasonings ( 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ¼ Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper, to your taste, 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 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
- 5
Stir to combine and boil for a couple of minutes, just to heat it all.
- 6
Then, pour into bowls and top with shredded cheese ( 1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!