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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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Creamy Chicken Enchilada Soup is a comforting dish that combines the rich flavors of Tex-Mex cuisine with a creamy texture, making it perfect for busy weeknights or cozy family gatherings. This hearty soup is not only quick to prepare but also loaded with nutritious ingredients like chicken, beans, and vegetables. With just a handful of pantry staples and fresh produce, you can whip up a delicious meal that will satisfy everyone at your table. Whether enjoyed alone or topped with your favorite garnishes, this soup is sure to become a staple in your home.

Ingredients

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  • 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 (1 can)
  • 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)
  • 2 cups shredded cooked chicken
  • 1 cup fresh or frozen sweet corn
  • Salt and pepper to taste

Instructions

  1. In a large stockpot, melt the butter over medium-high heat. Sauté the onion, celery, carrot, bell pepper, and garlic for about 5–6 minutes until softened.
  2. Add the ground cumin, chili powder, diced tomatoes, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until veggies are tender.
  3. Remove from heat and blend the soup until smooth using a hand blender.
  4. Stir in the kidney beans, black beans, corn, and shredded chicken.
  5. Return to medium heat; bring back to a boil for a couple of minutes to heat through.
  6. Serve hot with your favorite toppings.

Nutrition

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