Description
This Creamy Chicken Enchilada Soup is a hearty and flavorful dish packed with tender vegetables, beans, sweet corn, and shredded chicken simmered in a spiced tomato-based broth. Blended to a smooth, creamy consistency, it delivers comforting warmth and a perfect balance of Mexican-inspired spices, finished with a topping of melted shredded cheese. Ideal for a cozy meal, this soup is easy to prepare and great for using leftover or rotisserie chicken.
Ingredients
Scale
Soup Base
- 1 tablespoon Butter 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
Seasonings and Liquids
- 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
- Salt and pepper, to taste
Proteins and Vegetables
- 14.5 ounces Red Kidney Beans, drained and rinsed (1 can)
- 14.5 ounces Black Beans, drained and rinsed (1 can)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
Garnish
- 1 Cup Mexican Shredded Cheese Blend (divided)
Instructions
- Sauté the Vegetables: Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat. Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves. Cook until the vegetables soften, about 5-6 minutes, stirring occasionally to prevent sticking.
- Add Seasonings and Liquids: Stir in ground cumin, chili powder, and dried oregano to coat the sautéed vegetables. Pour in the diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper according to taste. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are very tender.
- Blend the Soup: Remove the pot from heat and use a hand blender to blend the soup until it reaches a smooth and creamy consistency. This step molds the texture to be rich and velvety, integrating all the flavors deeply.
- Add Beans, Corn, and Chicken: Return the blended soup to medium heat. Stir in the drained kidney beans, black beans, fresh or frozen sweet corn, and shredded cooked chicken. Mix them thoroughly into the soup to combine.
- Heat Through: Bring the soup back to a gentle boil and cook for a couple of minutes just to heat all the ingredients through evenly.
- Serve: Ladle the hot soup into bowls and top each serving with a generous sprinkle of Mexican shredded cheese blend. Enjoy immediately while warm.
Notes
- Serving Size: 1.5 cups per serving.
- Substitutions: Corn can be fresh, frozen, or canned depending on availability. Butter may be substituted with avocado oil, olive oil, or vegetable oil. For protein, shredded turkey, ground chicken, or ground turkey also work wonderfully. Using leftover or rotisserie chicken is an excellent time saver.
- Storage: Store leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or on the stovetop before serving. Soup can be frozen for 3-4 months; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 55mg
