Creamy Chicken Enchilada Soup
A warm and comforting soup that combines tender chicken, vibrant vegetables, and rich spices, perfect for chilly evenings.
Ingredients
For the soup base
- 1 tablespoon Butter or Ghee (or avocado oil) For cooking the vegetables
- 1 medium Onion, diced Adds sweetness and depth
- 2 stalks Celery, sliced Adds crunch
- 1 medium Carrot, thinly sliced Adds sweetness
- 1 large Red Bell Pepper, diced Adds color and flavor
- 2-3 cloves Garlic, chopped Enhances flavor
- 1.5 teaspoon Ground Cumin Adds warmth
- 1 tablespoon Chili Powder Adds flavor and heat
- 1 teaspoon Dried Oregano Adds earthiness
For the broth and beans
- 15 ounces Diced fire-roasted Tomatoes, 1 can Adds acidity and sweetness
- 0.25 cup Tomato Paste Adds depth of flavor
- 4 cups Low Sodium Chicken Broth Base for the soup
- 14.5 ounces Red Kidney Beans, drained and rinsed, 1 can Adds protein and texture
- 14.5 ounces Black Beans, drained and rinsed, 1 can Adds protein and texture
- 1 cup Fresh or Frozen Sweet Corn Adds sweetness
- 2 cups Shredded Cooked Chicken Main protein source
For garnishing
- 1 cup Mexican Shredded Cheese Blend For topping
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Heat the butter or ghee in a large pot over medium heat until melted.
- Add the diced onion and sauté until translucent, about 3-5 minutes.
- Add the sliced celery, carrot, and red bell pepper; cook until vegetables soften.
- Stir in the chopped garlic and cook for about 30 seconds until fragrant.
Cooking
- Sprinkle in the ground cumin, chili powder, and dried oregano; toast for another minute.
- Add the diced fire-roasted tomatoes and tomato paste; mix well.
- Pour in chicken broth and bring to a gentle simmer.
- Gently fold in the red kidney beans, black beans, sweet corn, and shredded chicken.
- Season with salt and pepper to taste; allow to heat through.
- Serve in bowls topped with the Mexican shredded cheese blend.
Notes
Use rotisserie chicken for convenience. Adjust spices for desired heat. Store leftovers in the fridge for 3-4 days, or freeze for longer storage.