Description

Creamy Chicken Enchilada Soup is a comforting and flavorful dish that blends tender shredded chicken, fire-roasted tomatoes, beans, and sweet corn in a richly spiced broth. Perfect for a hearty meal, this soup is made creamy by blending part of the soup base, then combined with wholesome ingredients and topped with melted Mexican cheese for a delicious finish.

Ingredients

Units Scale

Base Ingredients

1 tablespoon Butter or Ghee (avocado oil also works)
1 Medium Onion, diced
2 Celery Stalks, sliced
1 Medium Carrot, thinly sliced
1 Large Red Bell Pepper, diced
2-3 Garlic Cloves, chopped

Spices and Liquids

1 1/2 teaspoon Ground Cumin
1 tablespoon Chili Powder
1 teaspoon Dried Oregano
15 ounces Diced fire-roasted Tomatoes (1 can)
1/4 cup Tomato Paste
4 cups Low Sodium Chicken Broth

Beans and Vegetables

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

Protein and Garnishes

2 cups Shredded Cooked Chicken
1 cup Mexican Shredded Cheese Blend (for garnishing)
Salt and pepper, to taste

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Instructions

Sauté Vegetables: Melt 1 tablespoon of butter or ghee (with avocado oil if using) in a large stockpot over medium-high heat. Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-6 minutes.
Add Spices and Liquids: Stir in the ground cumin, chili powder, and dried oregano. Next, add the diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes or until the vegetables are very tender.
Blend Soup Base: Remove the pot from heat. Using a hand blender, carefully blend the soup until it is smooth and creamy in texture. Return the pot to medium heat.
Add Beans, Corn, and Chicken: Stir in the red kidney beans, black beans, sweet corn, and shredded cooked chicken. Mix well to combine all ingredients. Bring the soup to a gentle boil and let it heat through for a few minutes.
Serve and Garnish: Ladle the soup into bowls and top each serving with a sprinkle of the Mexican shredded cheese blend. Serve hot and enjoy your creamy chicken enchilada soup!

Notes

Serving size is approximately 1.5 cups per person.
Corn can be fresh, frozen, or canned based on availability and preference.
Butter alternatives like avocado oil, olive oil, or vegetable oil can be used for sautéing.
Chicken options include shredded turkey, ground chicken, or leftover rotisserie chicken for convenience.
Store leftovers in an airtight container in the refrigerator for 5-7 days, reheating in the microwave when ready to serve.
Soup can be frozen for up to 3-4 months for long-term storage; thaw and reheat thoroughly before enjoying.

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 6g
Sodium: 444mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 15g
Protein: 34g
Cholesterol: 59mg