Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a delightful blend of Tex-Mex flavors, creating a thick and creamy dish that warms the heart and pleases the palate. This easy-to-make recipe combines tender chicken with vibrant vegetables, beans, and rich spices, making it perfect for busy weeknights or cozy family dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
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)
- 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)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
Instructions
- In a large stockpot, melt the butter or ghee over medium-high heat. Add diced onion, celery, carrot, red bell pepper, and garlic; sauté for about 5-6 minutes until softened.
- Stir in ground cumin, chili powder, oregano, tomatoes, tomato paste, and chicken broth. Season with salt and pepper; bring to a boil then reduce heat to simmer for 10-15 minutes.
- Remove from heat and blend the soup until smooth using a hand blender. Return to medium heat.
- Mix in kidney beans, black beans, sweet corn, and shredded chicken; heat through for about 2 minutes.
- Serve hot with optional toppings like shredded cheese or avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://recipesamanda.com/creamy-chicken-enchilada-soup/