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Camelia

Creamy Chicken Enchilada Soup

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
Servings: 6
Course: Soup
Cuisine: Mexican
Calories: 450
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.