Print

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Enchilada Soup is a warm and comforting dish that brings the vibrant flavors of Tex-Mex cuisine to your table. This hearty soup features tender shredded chicken, robust spices, and nutritious vegetables, all enveloped in a creamy broth. Perfect for busy weeknights or family gatherings, it can be prepared in just 35 minutes and even frozen for later enjoyment. With its rich taste and versatile serving options, this soup will quickly become a favorite in your household.

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

Instructions

  1. In a large stockpot over medium-high heat, melt the butter or ghee. Add onion, celery, carrot, red bell pepper, and garlic; sauté until softened, about 5-6 minutes.
  2. Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper; bring to a boil.
  3. Lower the heat and simmer for about 10-15 minutes until vegetables are tender.
  4. Remove from heat and blend the soup until smooth using a hand blender. Return to medium heat.
  5. Stir in kidney beans, black beans, corn, and shredded chicken; boil for a couple of minutes until heated through.
  6. Serve hot with your favorite toppings.

Nutrition

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

save me