Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a comforting and hearty dish that brings the delightful flavors of Tex-Mex cuisine right to your table. This creamy, rich soup features tender chicken, vibrant vegetables, and a warm blend of spices that make it perfect for busy weeknights or cozy family gatherings. With just 35 minutes of preparation time, you can enjoy a bowl of this delicious soup topped with your favorite garnishes like avocado, cilantro, or tortilla chips. It’s not only satisfying but also nutrient-dense with beans and vegetables packed into every spoonful. Make a big batch for leftovers or freeze for an easy meal later!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6 (approximately)
- Category: Soup
- Method: Simmering
- Cuisine: Tex-Mex
Ingredients
- Butter or ghee
- Onion
- Celery
- Carrot
- Red bell pepper
- Garlic
- Ground cumin
- Chili powder
- Diced fire-roasted tomatoes
- Tomato paste
- Low-sodium chicken broth
- Red kidney beans
- Black beans
- Sweet corn
- Shredded cooked chicken
- Mexican shredded cheese blend
Instructions
- Melt butter in a large stockpot over medium-high heat.
- Sauté diced onion, sliced celery, carrot, red bell pepper, and garlic until softened (5–6 minutes).
- Stir in ground cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper; bring to a boil then simmer for 10–15 minutes until veggies are tender.
- Remove from heat and blend until smooth using a hand blender.
- Return to medium heat; add drained kidney beans, black beans, sweet corn, and shredded chicken. Heat through for a couple of minutes.
- Serve hot with cheese or preferred toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 60mg
Find it online: https://allfoodierecipes.com/creamy-chicken-enchilada-soup/