Description
Indulge in the comforting warmth of Creamy Chicken Enchilada Soup, a delightful one-pot recipe that combines tender chicken, colorful vegetables, and a rich blend of spices. Perfect for busy weeknights or casual gatherings, this soup is quick to prepare and easy to clean up. With just 10 minutes of prep time, you can savor every bite of this flavorful dish that’s sure to satisfy your cravings. Customize it with your choice of toppings like avocado slices or chopped cilantro for an extra layer of deliciousness. Whether served alone or paired with your favorite sides, this creamy enchilada soup is a meal everyone will love.
Ingredients
Scale
- 1 tablespoon Butter or Ghee
- 1 Medium Onion (diced)
- 2 Celery Stalks (sliced)
- 1 Medium Carrot (thinly sliced)
- 1 Large Red Bell Pepper (diced)
- 2–3 Garlic Cloves (chopped)
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 15 ounces Diced Fire-Roasted Tomatoes
- 4 Cups Low Sodium Chicken Broth
- 2 Cups Shredded Cooked Chicken
- 1 Cup Fresh or Frozen Sweet Corn
Instructions
- In a large stockpot, melt butter over medium-high heat. Sauté onion, celery, carrot, bell pepper, and garlic until softened (about 5-6 minutes).
- Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, broth, salt, and pepper. Bring to a boil; then simmer for 10-15 minutes.
- Remove from heat and blend the soup until smooth using a hand blender.
- Return to medium heat and add kidney beans, black beans, corn, and shredded chicken. Stir to combine and heat through.
- Serve hot topped with cheese or your favorite garnishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 4g
- Sodium: 510mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg