Description
Indulge in the comforting warmth of Creamy Chicken Enchilada Soup, an easy one-pot recipe that’s both satisfying and packed with flavor. This soup is perfect for busy weeknights or gatherings with friends and family. With its creamy texture, tender chicken, and a medley of Tex-Mex spices, every spoonful is a delicious experience that will please even the pickiest eaters. Plus, it’s simple to customize—add your favorite veggies or toppings for a personal touch. Enjoy a hearty bowl paired with tortilla chips or bread for a complete meal that brings everyone together.
Ingredients
Scale
- 1 Medium Onion
- 2 Celery Stalks
- 1 Medium Carrot
- 1 Large Red Bell Pepper
- 2–3 Garlic Cloves
- 4 Cups Low Sodium Chicken Broth
- 2 Cups Shredded Cooked Chicken
- 15 ounces Diced Fire-Roasted Tomatoes
- 1 Cup Fresh or Frozen Sweet Corn
- Mexican Shredded Cheese Blend (for topping)
Instructions
- Sauté diced onion, celery, carrot, bell pepper, and garlic in butter until softened.
- Add seasonings, tomatoes, and chicken broth; bring to a boil then simmer until vegetables are tender.
- Blend the soup until smooth and return to heat.
- Stir in beans, corn, and shredded chicken; heat through.
- Serve topped with cheese and your favorite garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg