Creamy Chicken Enchilada Soup

Thick, Creamy and Easy to Make. Loaded with Chicken and your Favourite Mexican spices!

Ingredients

  • ▢1 Tbsp 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 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 Cup Cheddar Cheese (shred yourself, not bought shredded -Lots of chemicals)

  • ▢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!

~www.healthyfitnessmeals.com

Meat DishesKatharina Kunz