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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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Enjoy a thick and creamy bowl of Creamy Chicken Enchilada Soup that’s loaded with flavor! Perfect for dinner tonight—try it now!

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
  • 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 (drained and rinsed)
  • 14.5 ounces Black Beans (drained and rinsed)
  • 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

  1. Melt the butter or ghee in a large stockpot over medium-high heat.
  2. Add the diced onion, celery, red bell pepper, and garlic; sauté until softened (about 5–6 minutes).
  3. Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper; bring to a boil then simmer for 10–15 minutes.
  4. Remove from heat and blend until smooth using a hand blender.
  5. Return to medium heat; stir in beans, corn, and chicken until heated through.
  6. Serve hot with your choice of toppings like cheese, avocado slices, or cilantro.

Nutrition

Find it online: https://lowsugarcooking.com/creamy-chicken-enchilada-soup/