Description
A warm, cozy bowl of creamy chicken enchilada soup full of bold Mexican flavors.
Ingredients
Scale
- 1 tablespoon Butter or Ghee
- 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
- 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 taste
Instructions
- Melt 1 tablespoon Butter or Ghee in a large stockpot over medium-high heat. Add a splash of avocado oil if using.
- Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook until the vegetables soften, about 5–6 minutes.
- Stir in 1½ teaspoons ground cumin, 1 tablespoon chili powder, and 1 teaspoon dried oregano. Mix well.
- Add 15 ounces diced fire-roasted tomatoes, ¼ cup tomato paste, and 4 cups low-sodium chicken broth. Season with salt and pepper to taste. Bring to a boil.
- Lower heat and simmer for 10–15 minutes, until the vegetables are very tender.
- Remove the pot from heat. Use a hand blender to blend the soup until smooth and creamy.
- Return the pot to medium heat. Add drained red kidney beans, drained black beans, 1 cup corn, and 2 cups shredded cooked chicken.
- Stir to combine and bring to a gentle boil for a couple of minutes to heat through.
- Ladle into bowls and top each serving with the Mexican shredded cheese, dividing 1 cup of cheese across about 6 servings. Enjoy.
Notes
Consider optional toppings like extra shredded cheese, sour cream, cilantro, or sliced green onions. For crunch, add crushed tortilla chips or strips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg