This Chicken Enchilada Soup recipe is really creamy, thick, and simple to make. Packed with hearty shredded chicken and beans, it’s a crowd-pleasing soup that is filled with your favorite Mexican flavors and incredibly comforting and yummy.
This simple to create Creamy Chicken Enchilada soup is ideal for any night of the week particularly on a busy weeknight once you just require dinner ready in no time.
Put leftovers in a container and store in the refrigerator for up to 5-7 days. Reheat in the microwave when ready to consume. It is possible to freeze up to 3-4 months.
Creamy Chicken Enchilada Soup
Ingredients
- 1 large red bell pepper diced
- 1 tbsp butter or ghee or avocado oil
- 1 ½ tsp ground cumin
- 1 tbsp chili powder
- 15 oz diced fire-roasted tomatoes 1 can
- 1 cup fresh or frozen dweet corn
- ¼ cup tomato paste
- 2 cups shredded cooked chicken
- 4 cups low sodium chicken broth
- 1 medium onion diced
- 2 celery stalks sliced
- 1 tsp dried oregano
- 14.5 oz red kidney beans rinsed 1 can
- 14.5 oz black beans rinsed 1 can
- 2-3 garlic cloves chopped
- 1 medium carrot thinly sliced
- salt and pepper to taste
- 1 cup mexican shredded cheese blend
Instructions
- Melt butter or ghee (add avocado oil is using) in a large-stockpot over medium-high-heat. Add celery, onion, carrots, bell pepper, garlic and cook till softens, for 5-6 minutes.
- Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or till vegetables are tender.
- Remove from heat and with a hand blender, blend the soup till creamy and smooth. Put the soup back over medium-heat and put in in beans, corn and shredded cooked chicken.
- Stir to blend and then boil for a few minutes, just to heat up it. Then pour into bowls and top with your favourite toppings.
Please, if you like this Chicken Enchilada Soup recipe, don’t forget to share this recipe on your Social Media and also you can PIN IT!!! on Pinterest. Thanks. You can see the full recipe here healthyfitnessmeals.