Creamy Chicken Enchilada Soup

This Chicken Enchilada Soup recipe is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.

Ingredients

  • ▢1 Tbsp Avocado oil or Coconut 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 Tsp Ground Cumin

  • ▢1 Tbsp Chili Powder

  • ▢1 Tsp Dried Oregano

  • ▢15 oz Diced fire-roasted Tomatoes 1 can

  • ▢¼ Cup Tomato Paste

  • ▢4 Cups Low Sodium Chicken Broth

  • ▢14.5 oz Red Kidney Beans drain and rinsed, 1 can

  • ▢14.5 oz Black Beans drain and rinsed, 1 can

  • ▢1 Cup Fresh or Frozen Sweet Corn

  • ▢2 Cups Shredded Cooked Chicken

  • ▢1/2 Cup Mexican Shredded Cheese Blend for garnishing

  • ▢Salt and pepper, to your taste

Instructions

  • Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.

  • Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.

  • Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.

  • Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.

  • Stir to combine and boil for a couple of minutes, just to heat it all up.

  • Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!

Substitutes:

  • Fresh, frozen, or canned corn

  • Try Shredded turkey, ground chicken or ground turkey

Storage:Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months.

adapted from: www.healthyfitnessmeals.com

SoupsKatharina Kunz