Description
Creamy Chicken Enchilada Soup is a comforting and flavorful dish that embodies the essence of Tex-Mex cuisine. Perfect for busy weeknights or gatherings, this easy one-pot recipe combines tender chicken, vibrant vegetables, and a rich, creamy base. With just 35 minutes of cooking time, you can whip up a hearty meal that everyone will love. Customize it to your taste by adding your favorite toppings or ingredients for a personalized touch. Enjoy the delightful flavors and warmth of this satisfying soup in every spoonful.
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
- 15 ounces Diced Fire-Roasted Tomatoes (1 can)
- ¼ 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)
- 2 Cups Shredded Cooked Chicken
- 1 Cup Fresh or Frozen Sweet Corn
- Salt and pepper to taste
- Optional: Mexican Shredded Cheese Blend for garnishing
Instructions
- In a large stockpot over medium-high heat, melt Butter or Ghee. Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Sauté until softened, about 5-6 minutes.
- Stir in ground cumin, chili powder, and dried oregano. Add diced fire-roasted tomatoes, tomato paste, low sodium chicken broth, and season with salt and pepper. Bring to a boil, then lower the heat and simmer for 10-15 minutes until vegetables are tender.
- Remove from heat and blend the soup until smooth using a hand blender. Return to medium heat.
- Add drained red kidney beans, black beans, shredded cooked chicken, and sweet corn. Stir well to combine and heat through for a couple of minutes.
- Serve hot in bowls topped with shredded cheese or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 60mg