Description
This Creamy Chicken Enchilada Soup is a comforting and flavorful dish combining roasted tomatoes, a blend of beans, fresh vegetables, and shredded chicken in a smooth, spiced broth. Ready in just 35 minutes, it’s perfect for a hearty weeknight dinner and garnished with melted Mexican shredded cheese for an authentic enchilada flavor.
Ingredients
Soup Base
- 1 tablespoon Butter or Ghee (or avocado oil)
- 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 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
Beans and Protein
- 14.5 ounces Red Kidney Beans, drained and rinsed (1 can)
- 14.5 ounces Black Beans, drained and rinsed (1 can)
- 2 cups Shredded Cooked Chicken
Additional Ingredients & Garnish
- 1 cup Fresh or Frozen Sweet Corn
- 1 cup Mexican Shredded Cheese Blend (for garnishing)
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: Melt 1 tablespoon of butter or ghee (or use avocado oil) in a large stockpot over medium-high heat. Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 to 6 minutes.
- Add Seasonings and Broth: Stir in ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 to 15 minutes until the vegetables are very tender.
- Blend the Soup: Remove the pot from the heat. Using a hand blender, carefully blend the soup until smooth and creamy, ensuring an even texture that melds all the flavors together.
- Add Beans, Corn, and Chicken: Return the soup to medium heat. Stir in the drained red kidney beans, black beans, fresh or frozen sweet corn, and shredded cooked chicken. Mix well to combine all ingredients evenly.
- Heat Through: Bring the soup back to a gentle boil and cook for an additional 2 to 3 minutes to heat all ingredients thoroughly.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with a generous sprinkle of Mexican shredded cheese blend. Serve immediately and enjoy the warming, cheesy goodness.
Notes
- You can substitute shredded rotisserie chicken to save time.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños.
- If you prefer a vegetarian version, omit the chicken and use vegetable broth instead.
- Use a blender carefully to avoid splashing hot soup; blend in batches if necessary.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
