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Creamy Chicken Enchilada Soup

Camelia
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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 450 kcal

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.
Keyword Creamy Chicken Enchilada Soup