Description
Creamy Chicken Enchilada Soup is the ultimate comfort food, bringing together tender chicken, vibrant vegetables, and rich Tex-Mex flavors in a delightful one-pot dish. This soup is perfect for quick weeknight dinners or as a crowd-pleasing option for gatherings. With its creamy texture and bold spices, it’s sure to satisfy your cravings while keeping your kitchen clean with minimal cleanup. Whether you enjoy it as a main dish or alongside tortilla chips, this soup is versatile enough to suit any occasion.
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 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 15 ounces Diced Fire-Roasted Tomatoes
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed)
- 14.5 ounces Black Beans (drained and rinsed)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- Mexican Shredded Cheese Blend (for garnishing)
Instructions
- Melt butter or ghee in a large stockpot over medium-high heat.
- Sauté diced onion, celery, carrot, red bell pepper, and garlic until softened, about 5–6 minutes.
- Stir in ground cumin, chili powder, diced tomatoes, tomato paste, and chicken broth; season with salt and pepper. Bring to a boil.
- Lower heat and simmer for about 10–15 minutes until vegetables are tender.
- Blend the soup until smooth using a hand blender.
- Return to heat; add kidney beans, black beans, sweet corn, and shredded chicken. Stir to combine.
- Heat through for a couple of minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 60mg