Description
Indulge in the rich and comforting flavors of Creamy Chicken Enchilada Soup, a one-pot wonder perfect for any night of the week. This easy recipe combines tender chicken, hearty vegetables, and zesty Tex-Mex spices to create a deliciously creamy soup that warms the soul. In just 35 minutes, you can enjoy this satisfying meal that not only delights your taste buds but also makes cleanup a breeze. Whether served as a main dish or as a side at gatherings, this versatile soup is sure to become a family favorite.
Ingredients
Scale
- 1 tablespoon Butter or Ghee
- 1 Medium Onion (diced)
- 2 Celery Stalks (sliced)
- 1 Medium Carrot (thinly sliced)
- 1 Large Red Bell Pepper (diced)
- 2–3 Garlic Cloves (chopped)
- 15 ounces Diced Fire-Roasted Tomatoes
- 4 Cups Low Sodium Chicken Broth
- 2 Cups Shredded Cooked Chicken
- 14.5 ounces Red Kidney Beans (drained and rinsed)
- 14.5 ounces Black Beans (drained and rinsed)
- 1 Cup Fresh or Frozen Sweet Corn
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
Instructions
- In a large stockpot, melt butter or ghee over medium-high heat.
- Add diced onion, celery, carrot, bell pepper, and garlic; cook until softened (about 5-6 minutes).
- Stir in cumin, chili powder, oregano, tomatoes, tomato paste, chicken broth; season with salt and pepper. Bring to boil.
- Lower heat; simmer for 10-15 minutes until veggies are tender.
- Blend the soup with a hand blender until smooth.
- Return to heat; add beans, corn, and shredded chicken; stir until heated through.
- Serve hot with cheese and desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 75mg