Description
Creamy Chicken Enchilada Soup is the perfect blend of comfort and flavor, making it a go-to dish for any occasion. This thick and creamy soup is loaded with tender chicken, beans, and vibrant Tex-Mex spices that create a satisfying meal in no time. With just 10 minutes of prep, it’s ideal for busy weeknights or as a crowd-pleasing addition to your next gathering. Customize it with your favorite toppings like sour cream, avocado, or fresh cilantro for an extra burst of flavor. This delightful soup not only warms the soul but also makes for fantastic leftovers!
Ingredients
- Butter or Ghee
- Onion
- Celery
- Carrot
- Red Bell Pepper
- Garlic
- Ground Cumin
- Chili Powder
- Diced Fire-Roasted Tomatoes
- Tomato Paste
- Low Sodium Chicken Broth
- Red Kidney Beans
- Black Beans
- Sweet Corn
- Shredded Cooked Chicken
- Mexican Shredded Cheese Blend
Instructions
- Melt butter in a large stockpot over medium-high heat.
- Sauté diced onion, sliced celery, carrot, bell pepper, and chopped garlic until softened (about 5–6 minutes).
- Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and broth; season with salt and pepper. Bring to a boil and simmer for 10–15 minutes until vegetables are tender.
- Blend the soup until smooth using a hand blender.
- Add beans, corn, and shredded chicken; stir to combine and heat through.
- Serve hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 75mg