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Creamy Chicken Enchilada Soup Recipe

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3.9 from 9 reviews

This creamy chicken enchilada soup is an easy one-pot recipe bursting with vibrant flavors and nutritious ingredients. Perfect for weeknight dinners, it combines sautéed vegetables, fire-roasted tomatoes, beans, corn, and shredded cooked chicken into a comforting blended soup, garnished with melty Mexican cheese for a satisfying meal.

Ingredients

Base Ingredients

  • 1 tablespoon Butter or Ghee (or avocado oil, optional)
  • 1 Medium Onion, diced
  • 2 Celery Stalks, sliced
  • 1 Medium Carrot, thinly sliced
  • 1 Large Red Bell Pepper, diced
  • 2-3 Garlic Cloves, chopped

Seasonings & Liquids

  • 1½ teaspoons Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Dried Oregano
  • 15 ounces Diced Fire-Roasted Tomatoes (1 can)
  • ¼ Cup Tomato Paste
  • 4 Cups Low Sodium Chicken Broth
  • Salt and pepper, to taste

Main Add-ins

  • 14.5 ounces Red Kidney Beans, drained and rinsed (1 can)
  • 14.5 ounces Black Beans, drained and rinsed (1 can)
  • 1 Cup Fresh or Frozen Sweet Corn
  • 2 Cups Shredded Cooked Chicken

Garnish

  • 1 Cup Mexican Shredded Cheese Blend

Instructions

  1. Sauté Vegetables: Melt 1 tablespoon of butter or ghee (or add avocado oil if preferred) in a large stockpot over medium-high heat. Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook, stirring occasionally, until the vegetables soften, about 5 to 6 minutes.
  2. Add Seasonings and Tomatoes: Stir in the ground cumin, chili powder, dried oregano, fire-roasted diced tomatoes, tomato paste, and low sodium chicken broth. Season the mixture with salt and pepper to your taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 to 15 minutes until the vegetables are very tender.
  3. Blend the Soup: Remove the pot from heat. Using a hand blender, carefully blend the soup until smooth and creamy. Be cautious with the hot liquid to avoid splashing.
  4. Add Beans, Corn, and Chicken: Return the pot to medium heat and stir in the drained kidney beans, black beans, sweet corn, and shredded cooked chicken. Mix well to combine all ingredients evenly.
  5. Heat Through: Bring the soup back to a gentle boil and cook for a couple of minutes, allowing everything to heat thoroughly without overcooking the chicken.
  6. Serve and Garnish: Ladle the soup into bowls and top each serving with shredded Mexican cheese blend. Add any additional favorite toppings as desired. Serve warm and enjoy!

Notes

  • You can substitute ghee or butter with avocado oil for a dairy-free option.
  • Use rotisserie chicken to save time when shredding cooked chicken.
  • For a spicier kick, add diced jalapeños or chipotle powder during the sauté step.
  • This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Use a high-quality fire-roasted diced tomato can for the best smoky flavor.
  • Adjust seasoning and spices according to your heat preference.

Find it online: https://recipefeastful.com/creamy-chicken-enchilada-soup-recipe/