Description
This Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines tender shredded chicken, beans, vegetables, and a blend of Mexican-inspired spices. The soup is simmered with fire-roasted tomatoes and then blended to create a smooth, creamy texture, making it perfect for a cozy meal. Garnished with Mexican shredded cheese, this soup brings the taste of enchiladas to your bowl in a warm, hearty form.
Ingredients
Scale
Soup Base
- 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
Seasonings and Liquids
- 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
Main Add-ins
- 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
Garnish
- 1 Cup Mexican Shredded Cheese Blend (divided for serving)
Instructions
- Melt Fat and Sauté Vegetables: In a large stockpot over medium-high heat, melt 1 tablespoon of butter or ghee (or use avocado oil if preferred). Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook and stir occasionally until the vegetables soften, about 5 to 6 minutes.
- Add Seasonings and Liquids: Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper to your preference. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 10 to 15 minutes, or until the vegetables are very tender.
- Blend the Soup Base: Remove the pot from heat and carefully use a hand blender to puree the soup until it reaches a smooth and creamy consistency. This step creates the signature creamy texture of the soup.
- Add Beans, Corn, and Chicken: Return the blended soup to medium heat and add the drained red kidney beans, black beans, sweet corn, and shredded cooked chicken. Stir well to combine all ingredients.
- Heat Through: Bring the soup back to a gentle boil and cook for another 2 to 3 minutes to ensure everything is heated through properly.
- Serve and Garnish: Ladle the hot soup into bowls and sprinkle with the Mexican shredded cheese blend. Serve immediately with your favorite additional toppings if desired. Enjoy your creamy, hearty enchilada soup!
Notes
- You can substitute shredded rotisserie chicken to save time.
- Use low sodium broth to control salt content.
- For extra spice, add a pinch of cayenne or additional chili powder.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Creamy Chicken Enchilada Soup, Mexican Chicken Soup, Enchilada Soup, Chicken Soup with Beans, Comfort Food Soup
