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Creamy Chicken Enchilada Soup

Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican, Latin American, American
Ingredients: ▢1 Tbsp Butter or Ghee or avocado oil; ▢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 Tsp Ground Cumin; 1 Tbsp Chili Powder; ▢1 Tsp Dried Oregano; ▢15 oz Diced fire-roasted Tomatoes 1 can; ¼ Cup Tomato Paste; 4 Cups Low Sodium Chicken Broth; ▢14.5 oz Red Kidney Beans drain and rinsed, 1 can; ▢14.5 oz 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

6 steps

Prep:10minCook:25min

Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients. Notes Substitutes: Fresh, frozen, or canned corn Oil- avocado, olive oil, or vegetable oil Try Shredded turkey, ground chicken or ground turkey Storage: Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months. Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Updated at: Thu, 17 Aug 2023 02:47:16 GMT

Nutrition balance score

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Ingredients

6 servings

Medium, thinly sliced

1.5 TspGround Cumin

1 Tbspchili powder

1 TspDried Oregano

1 x 15 ozDiced fire-roasted Tomatoes can

¼ cuptomato paste

4 cupslow sodium chicken broth

1 x 14.5 ozRed Kidney Beans can

drain and rinsed

1 x 14.5 ozBlack Beans can

drain and rinsed

1 CupSweet Corn

Fresh or Frozen

2 cupscooked chicken

shredded

1 CupShredded Cheese Blend

Mexican, for garnishing

pepper

to your taste

Instructions

Step 1

Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.

Step 2

Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.

Step 3

Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.

Step 4

Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.

Step 5

Stir to combine and boil for a couple of minutes, just to heat it all up.

Step 6

Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!