Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon Butter or Ghee (or avocado oil can be used); 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 teaspoons Ground Cumin; 1 tablespoon Chili Powder; 1 teaspoon Dried Oregano; 15 ounces Diced fire-roasted Tomatoes (1 can); ¼ Cup Tomato Paste; 4 Cups Low Sodium Chicken Broth; Salt and pepper, to taste; 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; 1 Cup Mexican Shredded Cheese Blend (divided for serving)

Ingredients

1 tablespoon Butter or Ghee (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

1½ teaspoon Ground Cumin

1 tablespoon Chili Powder

1 teaspoon Dried Oregano

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

1 Cup Mexican Shredded Cheese Blend (for garnishing)

Salt and pepper, to your taste

Instructions

Step 1: Melt the butter or ghee in a large stockpot over medium-high heat. If using ghee, you can add a little avocado oil for extra cooking fat.

Step 2: Add the diced onion, sliced celery, carrot, diced red bell pepper, and chopped garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 5-6 minutes.

Step 3: Stir in the ground cumin, chili powder, and dried oregano. Add the fire-roasted diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes until the vegetables are very tender.

Step 4: Remove the pot from heat and use a hand blender to blend the soup until smooth and creamy. Return the pot to medium heat.

Step 5: Stir in the red kidney beans, black beans, sweet corn, and shredded cooked chicken. Cook until heated through, about 2 minutes.

Step 6: Ladle the soup into bowls and sprinkle each serving with the shredded Mexican cheese. Serve immediately and enjoy!

Tips & Variations

For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper when cooking the vegetables.

Use rotisserie chicken for quick preparation and extra flavor.

For a dairy-free version, omit the cheese or use a plant-based cheese alternative.

Swap black beans or kidney beans for pinto beans based on your preference.

Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating. For best results, add the cheese garnish fresh after reheating.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth. Adding extra beans or some sautéed mushrooms can help keep the soup hearty and satisfying.

What can I use if I don’t have fire-roasted tomatoes?

If you don’t have fire-roasted tomatoes, regular diced canned tomatoes work well. To mimic the smoky flavor, you can add a small amount of smoked paprika or a dash of chipotle powder.