Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup wraps you in its cozy embrace, making it perfect for weeknight dinners or weekend gatherings. It combines comforting flavors and offers balanced nutrition.
Ingredients
Vegetables
- 1 tablespoon Butter or Ghee adds richness
- 1 Medium Onion, diced for sweetness and texture
- 2 Stalks Celery, sliced adds crunch
- 1 Medium Carrot, thinly sliced for sweetness and color
- 1 Large Red Bell Pepper, diced brings sweetness and vibrancy
- 2-3 Cloves Garlic, chopped enhances flavor
Spices
- 1½ teaspoon Ground Cumin for warmth and earthiness
- 1 tablespoon Chili Powder adds depth and spice
- 1 teaspoon Dried Oregano contributes herbaceous notes
Main Ingredients
- 15 ounces Diced fire-roasted Tomatoes (1 can) for acidity and flavor
- ¼ Cup Tomato Paste thickens and intensifies the tomato flavor
- 4 Cups Low Sodium Chicken Broth base for the soup
- 14.5 ounces Red Kidney Beans, drained and rinsed (1 can) provides protein and texture
- 14.5 ounces Black Beans, drained and rinsed (1 can) adds creaminess and protein
- 1 Cup Fresh or Frozen Sweet Corn for sweetness and texture
- 2 Cups Shredded Cooked Chicken adds heartiness
- 1 Cup Mexican Shredded Cheese Blend for garnishing and creaminess
- to taste Salt and pepper for seasoning
Instructions
Preparation
- Begin by heating the butter or ghee in a large pot over medium heat until melted.
- Add the diced onion, sliced celery, and thinly sliced carrot. Sauté for about 5-7 minutes until softened.
- Stir in the diced red bell pepper and chopped garlic, cooking for another 2-3 minutes.
- Sprinkle in the ground cumin, chili powder, and dried oregano, stirring for about a minute until fragrant.
- Pour in the canned diced tomatoes and tomato paste; stir to combine.
- Gradually add the low sodium chicken broth, stirring continuously.
- Add the rinsed red kidney beans, black beans, and sweet corn, stirring well.
- Finally, gently fold in the shredded cooked chicken. Allow to simmer on low heat for about 10 minutes.
Notes
Taste the soup as it simmers and adjust the salt and pepper. Optionally, add fresh cilantro or lime juice before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 10gSugar: 5g
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