Description
Thick, creamy, and easy-to-make chicken enchilada soup loaded with Tex-Mex flavors.
Ingredients
- 1 tablespoon butter or ghee (avocado oil also works)
- 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, 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
- 1 cup Mexican shredded cheese blend (for garnish)
- Salt and pepper to taste
Instructions
1. Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
2. Add onion, celery, carrot, bell pepper, and garlic; cook until softened, about 5–6 minutes.
3. Stir in cumin, chili powder, oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, bring to a boil, then reduce heat and simmer 10–15 minutes until vegetables are tender.
4. Remove from heat and blend the soup until smooth and creamy. Return to medium heat and add kidney beans, black beans, corn, and shredded chicken.
5. Stir to combine and simmer briefly to heat through.
6. Serve hot and top with shredded cheese or preferred toppings.
Notes
Serving size: 1.5 cups.
Substitutions: Use fresh, frozen, or canned corn; avocado, olive, or vegetable oil; shredded turkey or ground chicken or turkey. Rotisserie chicken works great for convenience.
Storage: Refrigerate up to 5–7 days or freeze up to 3–4 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 444
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 52
- Fiber: 15
- Protein: 34
- Cholesterol: 59