Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

from healthyfitnessmeals.com
35 min
6 servings

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. 1

    Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.

  2. 2

    Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.

  3. 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. 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. 5

    Stir to combine and boil for a couple of minutes, just to heat it all up.

  6. 6

    Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!