Print

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Enchilada Soup is a comforting and flavorful dish that brings the vibrant tastes of Tex-Mex right to your table. This soup features tender pieces of chicken, colorful vegetables, and a creamy broth, making it an ideal choice for busy weeknights or gatherings with friends and family. In just 35 minutes, you can create a dish that’s not only delicious but also packed with protein and fiber. Whether served as an appetizer or main course, this versatile soup is easily customizable with your favorite toppings, ensuring everyone leaves the table happy.

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
  • 1 teaspoon Dried Oregano
  • 15 ounces Diced Fire-Roasted Tomatoes
  • ¼ Cup Tomato Paste
  • 4 Cups Low Sodium Chicken Broth
  • 14.5 ounces Red Kidney Beans (drained and rinsed)
  • 14.5 ounces Black Beans (drained and rinsed)
  • 1 Cup Fresh or Frozen Sweet Corn
  • 2 Cups Shredded Cooked Chicken

Instructions

  1. In a large stockpot, melt the butter over medium-high heat. Add onion, celery, carrot, bell pepper, and garlic; cook until softened.
  2. Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and chicken broth. Season with salt and pepper; bring to a boil.
  3. Reduce heat and simmer for about 10–15 minutes until veggies are tender.
  4. Blend the soup until smooth using a hand blender; return to medium heat.
  5. Stir in beans, corn, and shredded chicken; heat through for a few minutes before serving.

Nutrition

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

save me