Creamy Chicken Enchilada Soup
Everyone adores a steaming bowl of soup bursting with deliciousness, right? This soup, influenced by Latin American cuisine, is not only nourishing but also incredibly fulfilling. Trust me, you won’t be able to resist going back for seconds. Let’s get cooking!
Creamy Chicken Enchilada Soup
Who doesn't love a bowl of warm soup on a chilly day? This chicken enchilada soup has a ton of flavor from the spices of Latin America. Enjoy!
Equipment
- 1 blender
Ingredients
- 1 tbsp avocado oil
- 1 medium onion diced
- 2 celery stalks sliced
- 1 red bell pepper diced; or green pepper
- 2-3 garlic cloves chopped
- 1 ½ tsp ground cumin
- 1 tbsp chili powder
- 1 tsp oregano
- 1 15 oz. can diced fire-roasted tomatoes
- ¼ cup tomato paste
- 4 cups chicken broth
- 1 14.5 oz. can red kidney beans, drain and rinsed
- 1 14.5 oz. can black beans drain and rinsed
- 1 cup fresh or frozen sweet corn
- 2 cups cooked, shredded chicken use meat from a Rotisserie chicken or reference my recipe
- 1 cup Mexican shredded cheese blend optional
- salt and black pepper, to taste to your taste
Instructions
- Heat avocado oil in a large, deep pan over medium-high heat.1 tbsp avocado oil
- Add in onion, celery, bell pepper, and garlic. Cook until all ingredients soften or about 5-6 minutes.1 medium onion, 2 celery stalks, 1 red bell pepper, 2-3 garlic cloves
- Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat to low and simmer for about 10-15 minutes, or until veggies are very tender.1 ½ tsp ground cumin, 1 tbsp chili powder, 1 tsp oregano, ¼ cup tomato paste, 4 cups chicken broth, salt and black pepper, to taste, 1 15 oz. can diced fire-roasted tomatoes
- Remove from heat and using a hand blender or blender, blend the soup ingredients until they are smooth and creamy.
- Return the soup ingredients back into your pan and continue to cook on medium heat. Or, if using a slow cooker, add in the soup ingredients and set the slow cooker to low. Add in the beans, corn and shredded cooked chicken.1 14.5 oz. can red kidney beans, drain and rinsed, 1 14.5 oz. can black beans, 1 cup fresh or frozen sweet corn, 2 cups cooked, shredded chicken
- If using a pot, stir to combine the ingredients and boil for a couple of minutes, just to heat it all up. If using a slow cooker, set to warm and heat until ready to serve. If using cheese, add it to the soup and blend. When ready, pour soup into bowls and top with shredded cheese or your favorite toppings. Enjoy!1 cup Mexican shredded cheese blend
Notes
If you like a little more spice, add in some of your favorite hot sauce or spicy enchilada sauce. You can also top this with tortilla strips, avocado slices, sour cream or whatever you desire. Enjoy!
Nutrition
Calories: 389kcal | Carbohydrates: 25g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 528mg | Potassium: 899mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4693IU | Vitamin C: 48mg | Calcium: 255mg | Iron: 4mg
Did you try this recipe? Let us know how it was.