Creamy Chicken Enchilada Soup
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5.0
1,578 reviews
Excellent
Creamy Chicken Enchilada Soup
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Thick, creamy, and easy-to-make chicken enchilada soup that is wholesome and filling. Loaded with chicken and your favorite Tex-Mex ingredients. Perfect for a quick weeknight night or as a side dish.
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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 drain and rinsed, 1 can
- 14.5 ounces black beans drain 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
- Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- Add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), 2-3 Garlic Cloves (chopped), and cook until softens. About 5-6 minutes.
- Stir in seasonings ( 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ¼ Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper, to your taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
- Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
- Stir to combine and boil for a couple of minutes, just to heat it all.
- Then, pour into bowls and top with shredded cheese ( 1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!
Notes
- Serving size: 1.5 cups
- Substitutes:
- Storage:
- Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months.
- Corn: you can use fresh, frozen, or canned corn
- Oil- avocado, olive oil, or vegetable oil
- Try Shredded turkey, ground chicken, or ground turkey. I love to use leftover chicken, or I just buy rotisserie chicken to save on time. So, next time you are at Costco, grab that chicken.
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
52g
(17%)
Protein
34g
(68%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
59mg
(20%)
Sodium
444mg
(19%)
Potassium
1121mg
(32%)
Fiber
15g
(60%)
Sugar
6g
(12%)
Vitamin A
3542IU
(71%)
Vitamin C
44mg
(49%)
Calcium
223mg
(22%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 34g | 68% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 59mg | 20% |
| Sodium | 444mg | 19% |
| Potassium | 1121mg | 24% |
| Fiber | 15g | 60% |
| Sugar | 6g | 12% |
| Vitamin A | 3542IU | 71% |
| Vitamin C | 44mg | 49% |
| Calcium | 223mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,578 reviews
Excellent
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