Creamy Chicken Enchilada Soup

Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon Butter or Ghee (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 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 (drain and rinsed, 1 can); 14.5 ounces Black Beans (drain and rinsed, 1 can); 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

Prep:10minCook:25min

Thick, creamy, and easy-to-make chicken enchilada soup that is wholesome and filling. Loaded with chicken and your favorite Tex-Mex ingredients. Perfect for a quick weeknight night or as a side dish.

Updated at: Sat, 10 Jan 2026 00:04:37 GMT