Creamy Chicken Enchilada Soup
User Reviews
5
Creamy Chicken Enchilada Soup
Description
This recipe starts by sautéing onions, celery, carrots, bell peppers, and garlic to develop a flavorful base accented by cumin, chili powder, and oregano. Tomato paste and fire-roasted diced tomatoes provide depth and brightness. The broth is enriched with chicken stock and simmered until the vegetables soften fully.
A hand blender is then used to puree the soup, creating a creamy consistency that incorporates the cooked vegetables. Shredded cooked chicken, kidney beans, black beans, and sweet corn are stirred in, with a brief return to heat to warm all ingredients through.
The layered seasonings impart a mild heat and earthy tone typical of enchilada flavors, while the beans and chicken contribute protein and texture. This soup works well served as a meal itself or as an entrée starter.
Leftovers store easily in the refrigerator for up to a week and can be reheated in the microwave or on the stove. Variations include swapping chicken for turkey or ground meats and using fresh, frozen, or canned corn, depending on availability.
Ingredients
- 1 tablespoon butter or Ghee, avocado oil also works
- 1 Medium onion diced
- 2 celery sliced, stalks
- 1 Medium carrot thinly sliced
- 1 Large red bell pepper diced
- 2-3 garlic chopped, cloves
- 1½ teaspoon cumin ground
- 1 tablespoon chili powder
- 1 teaspoon oregano dried
- 15 ounces tomato 1 can, fire-roasted, diced
- ¼ Cup tomato paste
- 4 Cups chicken broth low sodium
- 14.5 ounces red kidney beans drain and rinsed, 1 can
- 14.5 ounces black beans drain and rinsed, 1 can
- 1 Cup sweet corn fresh or frozen
- 2 Cups chicken shredded, cooked
- 1 Cup Mexican shredded cheese blend for garnishing
- salt to your taste
- black 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
- Store leftovers in the refrigerator for 5 to 7 days and reheat as needed.
- Freeze for up to 3 to 4 months in suitable containers.
- Fresh, frozen, or canned corn can be used according to preference or availability.
- Substitute shredded turkey or ground poultry for the chicken if desired.
- Using rotisserie or leftover cooked chicken reduces preparation time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
