Description
This Creamy Chicken Enchilada Soup is a hearty and flavorful one-pot meal combining tender cooked chicken, beans, sweet corn, and a medley of vegetables in a rich, creamy tomato base. Infused with classic Mexican spices like cumin, chili powder, and oregano, it’s finished with a melty shredded cheese topping for a comforting and satisfying dish perfect for any day.
Ingredients
Units
Scale
Sauté Base
- 1 tablespoon Butter or Ghee (avocado oil also works)
- 1 Medium Onion, diced
- 2 Celery Stalks, sliced
- 1 Medium Carrot, thinly sliced
- 1 Large Red Bell Pepper, diced
- 2–3 Garlic Cloves, chopped
Seasonings & Liquids
- 1 1/2 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced Fire-Roasted Tomatoes (1 can)
- 1/4 cup Tomato Paste
- 4 cups Low Sodium Chicken Broth
Beans & Vegetables
- 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
Protein & Toppings
- 2 cups Shredded Cooked Chicken
- 1 cup Mexican Shredded Cheese Blend (for garnishing)
- Salt and pepper, to your taste
Instructions
- Prepare the Base: Melt 1 tablespoon of butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat to create a flavorful sauté base.
- Sauté Vegetables: Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves to the pot. Cook for about 5-6 minutes until the vegetables soften and become aromatic.
- Add Seasonings and Liquids: Stir in ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until the vegetables are very tender.
- Blend Soup: Remove the pot from heat and use a hand blender to blend the soup until it achieves a smooth, creamy consistency. Return the pot to medium heat.
- Add Beans, Corn, and Chicken: Stir in the drained red kidney beans, black beans, sweet corn, and shredded cooked chicken. Combine thoroughly and cook for a few minutes until everything is heated through and the flavors meld.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded Mexican cheese. Serve immediately and enjoy this rich, creamy, and comforting enchilada-inspired soup.
Notes
- Serving size is approximately 1.5 cups per person.
- For corn, fresh, frozen, or canned varieties can be used interchangeably.
- You may substitute avocado oil, olive oil, or vegetable oil for the fat used in sautéing.
- Chicken can be swapped with shredded turkey, ground chicken, or ground turkey. Using leftover or rotisserie chicken saves time.
- Store leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave before serving.
- The soup freezes well for 3-4 months; thaw and reheat gently.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
