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Creamy Chicken Enchilada Soup

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 450 kcal
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Stir to combine and boil for a couple of minutes, just to heat it all.
  6. 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

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

% 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.