Creamy Chicken Enchilada Soup
Indulge in this delicious and comforting Creamy Chicken Enchilada Soup, inspired by Mexican cuisine. Packed with wholesome ingredients, bold flavors, and a creamy texture
Ingredients
- 1 Tbsp butter or ghee or avocado oil 14g
- 1 medium onion diced (110g)
- 2 celery stalks sliced (80g)
- 1 medium carrot thinly sliced (60g)
- 1 large red bell pepper diced (150g)
- 2-3 garlic cloves chopped
- 1½ tsp ground cumin 4g
- 1 Tbsp chili powder 8g
- 1 tsp dried oregano 1g
- 15 oz diced fire-roasted tomatoes 1 can (425g)
- ¼ cup tomato paste 60g
- 4 cups low sodium chicken broth 950ml
- 14.5 oz red kidney beans drained and rinsed, 1 can (410g)
- 14.5 oz black beans drained and rinsed, 1 can (410g)
- 1 cup fresh or frozen sweet corn 150g
- 2 cups shredded cooked chicken 300g
- 1 cup Mexican shredded cheese blend for garnishing 113g
- Salt and pepper to taste
Instructions
- In a large stockpot, melt the butter or ghee over medium-high heat. Add avocado oil if using.
- Sauté onion, celery, carrots, bell pepper, and garlic until softened, about 5-6 minutes.
- Mix in seasonings, diced tomatoes, tomato paste, and chicken broth. Bring to a boil, then lower the heat and simmer for 10-15 minutes or until the vegetables are tender.
- Remove the soup from heat, and use a hand blender to blend until smooth and creamy. Place the soup back over medium heat.
- Stir in beans, corn, and shredded cooked chicken. Heat for a few minutes until warmed through.
- Serve the soup in bowls, garnished with shredded cheese or your favorite toppings.
Notes
Feel free to substitute the vegetables with your favorites or what you have on hand.
You can use rotisserie chicken for a quicker, more convenient option.
Top the soup with avocado, cilantro, or crushed tortilla chips for extra flavor and texture.
You can use rotisserie chicken for a quicker, more convenient option.
Top the soup with avocado, cilantro, or crushed tortilla chips for extra flavor and texture.
