Description
Creamy Chicken Enchilada Soup is a comforting and delicious dish that brings the vibrant flavors of Tex-Mex cuisine to your kitchen. This easy one-pot recipe features tender chicken, hearty beans, and fresh vegetables enveloped in a rich, creamy broth. Perfect for busy weeknights or family gatherings, this soup is not only quick to prepare but also customizable to suit your taste preferences. Top it with crispy tortilla strips, fresh avocado, or a sprinkle of cilantro for an extra burst of flavor. With its wholesome ingredients and satisfying texture, this soup will quickly become a family favorite.
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)
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
- 14.5 ounces Black Beans (drained and rinsed, 1 can)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- Salt and pepper to taste
Instructions
- Melt butter or ghee in a large stockpot over medium-high heat.
- Sauté diced onion, celery, carrot, bell pepper, and garlic until softened (about 5-6 minutes).
- Add cumin, chili powder, oregano, tomatoes, tomato paste, chicken broth, salt, and pepper; bring to a boil.
- Lower the heat; simmer for about 10-15 minutes until vegetables are tender.
- Use a hand blender to blend the soup until smooth.
- Stir in red kidney beans, black beans, corn, and shredded chicken; heat through for a couple of minutes.
- Serve hot with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg