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Creamy Chicken Enchilada Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
This creamy chicken enchilada soup is a comforting and flavorful dish, perfect for chilly days.

Ingredients

Base Ingredients

  • 1 tablespoon butter or ghee (avocado oil also works)
  • 1 medium onion (diced)
  • 2 stalks celery (sliced)
  • 1 medium carrot (thinly sliced)
  • 1 large red bell pepper (diced)
  • 2-3 cloves garlic (chopped)
  • 1.5 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 15 ounces diced fire-roasted tomatoes (1 can)
  • 0.25 cup tomato paste
  • 4 cups low sodium chicken broth
  • 14.5 ounces red kidney beans (drained and rinsed (1 can))
  • 14.5 ounces black beans (drained and rinsed (1 can))
  • 1 cup fresh or frozen sweet corn
  • 2 cups shredded cooked chicken
  • 1 cup mexican shredded cheese blend (for garnishing)
  • salt and pepper (to taste)

Instructions 

  • Melt butter or ghee in a large stockpot over medium-high heat.
  • Add onion, celery, carrot, bell pepper, and garlic; cook until softened, about 5-6 minutes.
  • Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and broth; season with salt and pepper, bring to a boil, then simmer for 10-15 minutes.
  • Blend the soup until smooth, then add beans, corn, and chicken; stir to combine and heat through.
  • Serve in bowls topped with cheese or your favorite toppings.

Notes

For extra creaminess, add a splash of cream before serving.
Calories: 350kcal
Cost: $15.00
Course: Soup
Cuisine: Mexican
Keyword: chicken