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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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Creamy Chicken Enchilada Soup is the ultimate comfort food, brimming with rich flavors and a velvety texture that warms the soul. This easy-to-make dish combines tender chicken, hearty beans, and vibrant vegetables, all simmered in a savory broth. With its delightful blend of Tex-Mex spices, this soup is not only quick to prepare but also versatile enough to customize with your favorite toppings. Whether served as a filling weeknight dinner or a crowd-pleasing side at gatherings, Creamy Chicken Enchilada Soup is sure to impress everyone at the table.

Ingredients

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  • 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 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 15 ounces diced fire-roasted tomatoes
  • 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
  • Salt and pepper to taste

Instructions

  1. In a large stockpot over medium-high heat, melt butter or ghee. Add onion, celery, carrot, bell pepper, and garlic; sauté until softened for about 5-6 minutes.
  2. Stir in cumin, chili powder, diced tomatoes, and chicken broth. Season with salt and pepper; bring to a boil then reduce heat to simmer for about 10-15 minutes until veggies are tender.
  3. Blend the soup with a hand blender until smooth and creamy; return to medium heat.
  4. Add kidney beans, black beans, corn, and shredded chicken. Stir well and heat through for a couple of minutes.
  5. Serve hot with desired toppings such as shredded cheese, avocado slices, or chopped cilantro.

Nutrition

Find it online: https://easylowfatmeals.com/creamy-chicken-enchilada-soup/