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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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Indulge in the warm, comforting flavors of Creamy Chicken Enchilada Soup, a delightful dish that brings together tender chicken, vibrant vegetables, and zesty spices. This creamy soup is perfect for busy weeknights or cozy gatherings with friends and family. In just 35 minutes, you can create a bowl of pure satisfaction that feels like a warm hug on a chilly day. With its adaptability to various ingredients and spice levels, this recipe promises to become a staple in your home. Serve it with your favorite toppings or alongside crunchy tortilla chips for added texture.

Ingredients

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  • 1 tablespoon Butter or Ghee (or avocado oil)
  • 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
  • 1 teaspoon Dried Oregano
  • 15 ounces Diced fire-roasted Tomatoes (1 can)
  • ¼ Cup Tomato Paste
  • 4 Cups Low Sodium Chicken Broth
  • 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
  • 14.5 ounces Black Beans (drained and rinsed, 1 can)
  • 1 Cup Fresh or Frozen Sweet Corn
  • 2 Cups Shredded Cooked Chicken
  • 1 Cup Mexican Shredded Cheese Blend (for garnishing)
  • Salt and pepper, to your taste

Instructions

  1. Sauté diced onion, celery, carrot, bell pepper, and garlic in butter or ghee until softened (about 5-6 minutes).
  2. Stir in ground cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth; season with salt and pepper. Bring to boil, then simmer for 10-15 minutes.
  3. Blend the soup until smooth for a creamy texture.
  4. Return to heat and stir in drained beans, corn, and shredded chicken; heat through for a few minutes.
  5. Serve hot with optional toppings such as cheese or avocado slices.

Nutrition

Find it online: https://chopandcooktips.com/creamy-chicken-enchilada-soup/