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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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Creamy Chicken Enchilada Soup is a comforting, hearty dish that brings the vibrant flavors of Tex-Mex cuisine right to your table. This easy-to-make soup combines tender chicken, nutritious beans, and colorful vegetables in a thick and creamy broth, making it perfect for busy weeknight dinners or cozy gatherings.

Ingredients

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  • 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
  • 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
  • 1½ teaspoon Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Dried Oregano
  • Salt and pepper, to your taste

Instructions

  1. In a large stockpot over medium-high heat, melt the butter or ghee. Sauté the diced onion, celery, carrot, bell pepper, and garlic for about 5-6 minutes until softened.
  2. Stir in ground cumin, chili powder, dried oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  3. Remove from heat and blend the soup using a hand blender until smooth.
  4. Return to medium heat; add red kidney beans, black beans, sweet corn, and shredded chicken. Stir until heated through.
  5. Serve hot with desired toppings.

Nutrition

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