Name: Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 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); 1½ teaspoon Ground Cumin; 1 tablespoon Chili Powder; 1 teaspoon Dried Oregano; 15 ounces Diced Fire-Roasted Tomatoes; ¼ Cup Tomato Paste; 4 Cups Low Sodium Chicken Broth; 14.5 ounces Red Kidney Beans (drained and rinsed); 14.5 ounces Black Beans (drained and rinsed); 1 Cup Fresh or Frozen Sweet Corn; 2 Cups Shredded Cooked Chicken; 1 Cup Mexican Shredded Cheese Blend (for garnishing); Salt and pepper, to your taste

Description

Indulge in a bowl of Creamy Chicken Enchilada Soup, a delightful dish that brings the warmth and flavors of Tex-Mex cuisine to your table. This rich and hearty soup is perfect for busy weeknights or as a comforting side at gatherings. With its creamy texture and a blend of wholesome ingredients, including tender chicken, flavorful spices, and colorful vegetables, each spoonful is sure to please. Plus, it’s quick to prepare—ready in just 35 minutes! Customize the spiciness to suit your taste and enjoy it topped with fresh garnishes like avocado or crispy tortilla strips for added crunch. Get ready to serve up this comforting classic that’s both nourishing and satisfying.

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)
1½ teaspoon Ground Cumin
1 tablespoon Chili Powder
1 teaspoon Dried Oregano
15 ounces Diced Fire-Roasted Tomatoes
¼ Cup Tomato Paste
4 Cups Low Sodium Chicken Broth
14.5 ounces Red Kidney Beans (drained and rinsed)
14.5 ounces Black Beans (drained and rinsed)
1 Cup Fresh or Frozen Sweet Corn
2 Cups Shredded Cooked Chicken
1 Cup Mexican Shredded Cheese Blend (for garnishing)
Salt and pepper, to your taste

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Instructions

Sauté diced onion, celery, carrot, red bell pepper, and garlic in melted butter or ghee for about 5–6 minutes until softened.
Stir in spices, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper; bring to a boil then simmer for 10–15 minutes.
Blend the soup until smooth using a hand blender; return to medium heat.
Add beans, corn, and shredded chicken; stir well and heat through.
Serve hot with your favorite toppings such as cheese or fresh cilantro.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Sautéing/Blending
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 580mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 12g
Protein: 22g
Cholesterol: 70mg