Go Back
Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

A delightful, creamy soup filled with tender chicken, colorful vegetables, and a hint of spice—perfect for warm gatherings during chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon Butter or Ghee Avocado oil also works.
  • 1 medium Onion, diced
  • 2 stalks Celery, sliced
  • 1 medium Carrot, thinly sliced
  • 1 large Red Bell Pepper, diced
  • 2-3 cloves Garlic, chopped
  • 1.5 teaspoons Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Dried Oregano
  • 15 ounces Diced fire-roasted Tomatoes 1 can
  • 1/4 cup Tomato Paste
  • 4 cups Low Sodium Chicken Broth
Beans and Corn
  • 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
Toppings
  • 1 cup Mexican Shredded Cheese Blend For garnishing
  • Salt and pepper To taste

Method
 

Preparation
  1. Melt 1 tablespoon of Butter or Ghee in a large stockpot over medium-high heat.
  2. Add the diced Onion, sliced Celery, thinly sliced Carrot, diced Red Bell Pepper, and chopped Garlic. Cook them for about 5-6 minutes, until they soften and the onion turns translucent.
Cooking
  1. Stir in the Ground Cumin, Chili Powder, Dried Oregano, Diced fire-roasted Tomatoes, Tomato Paste, and Chicken Broth. Season with salt and pepper to taste. Allow this mixture to come to a boil, then lower the heat and simmer for about 10-15 minutes or until the veggies are tender.
  2. Remove from heat and, using a hand blender, blend the soup until smooth and creamy.
  3. Return the soup to medium heat and add the Red Kidney Beans, Black Beans, Sweet Corn, and Shredded Cooked Chicken. Stir it all together and heat for a couple of minutes.
  4. Ladle the soup into bowls and top it with the Mexican Shredded Cheese Blend or your favorite toppings. Enjoy every bite!

Notes

This Creamy Chicken Enchilada Soup can be served with crispy tortilla chips, a fresh garden salad, or fluffy homemade cornbread for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. For variations, consider adding seasonal ingredients like zucchini or turning it vegetarian by substituting more beans.