Easy Creamy Chicken Enchilada Soup That Comforts
This creamy chicken enchilada soup is a comforting and hearty dish, perfect for any day of the week.
Equipment
- Large stockpot
- Blender (optional)
Ingredients
- Butter or ghee (or avocado oil)
- 1 medium onion (white sweet or cooking)
- 2 stalks celery
- 1 carrot
- 1 red bell pepper
- 1 can red kidney beans
- 1 can black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 cloves garlic (fresh)
- 1 can diced fire-roasted tomatoes
- 2 tablespoons tomato paste
- Fresh or frozen sweet corn (or canned corn)
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 4 cups low-sodium chicken broth
- Mexican shredded cheese blend (or Monterey jack cheese) for garnish
- Salt and pepper (to taste)
- Optional: enchilada sauce
Instructions
- Prepare all ingredients, including shredding the chicken.
- In a large stockpot, melt butter or heat oil, then cook onions, celery, carrots, bell pepper, and garlic until softened.
- Stir in seasonings, diced tomatoes, tomato paste, and chicken broth, then bring to a boil.
- Reduce heat and simmer until vegetables are very tender.
- Blend the soup until smooth and creamy if desired.
- Return to heat, add beans, corn, and shredded chicken, then stir to combine and heat through.
- Serve in bowls and add preferred toppings.
Notes
To thicken the soup, mix flour with cold water and stir into the soup. Store in a sealed container for 4-5 days or freeze for 3-4 months. Reheat as needed.