Creamy Chicken Enchilada Soup

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.

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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!