Description
Mexican comfort meets culinary magic in this creamy chicken enchilada soup. Packed with bold spices and tender chicken, the hearty recipe delivers rich flavors that comfort and satisfy hungry diners in minutes.
Ingredients
Scale
Main Protein:
- 2 Cups Shredded Cooked Chicken
- 4 Cups Low Sodium Chicken Broth
Vegetables and Beans:
- 1 Medium Onion, diced
- 2 Celery Stalks, sliced
- 1 Medium Carrot, thinly sliced
- 1 Large Red Bell Pepper, diced
- 2–3 Garlic Cloves, chopped
- 1 Cup Fresh or Frozen Sweet Corn
- 14.5 ounces (415 grams) Red Kidney Beans, drained and rinsed
- 14.5 ounces (415 grams) Black Beans, drained and rinsed
- 15 ounces (425 grams) Diced Fire-Roasted Tomatoes
- ¼ Cup Tomato Paste
Seasonings and Garnish:
- 1 Tablespoon Butter or Ghee (or avocado oil)
- 1.5 Teaspoons Ground Cumin
- 1 Tablespoon Chili Powder
- 1 Teaspoon Dried Oregano
- 1 Cup Mexican Shredded Cheese Blend
- Salt and pepper, to taste
Instructions
- Heat a large stockpot over medium-high temperature, melting butter or ghee to create a flavorful base for the soup.
- Introduce diced onion, sliced celery, carrots, red bell pepper, and minced garlic into the pot, sautéing until vegetables soften and release their aromatic essence.
- Elevate the flavor profile by incorporating ground cumin, chili powder, and dried oregano, stirring to distribute the spices evenly throughout the vegetables.
- Pour in fire-roasted diced tomatoes, tomato paste, and chicken broth, creating a robust liquid foundation for the soup.
- Bring the mixture to a rolling boil, then reduce heat and allow the ingredients to simmer, transforming the vegetables into a tender, flavor-packed medley.
- Transform the soup’s texture by using a hand blender to puree the mixture into a silky, smooth consistency, ensuring all ingredients are fully incorporated.
- Reintroduce the blended soup to medium heat, gently folding in red kidney beans, black beans, sweet corn, and shredded chicken to create a hearty, protein-rich dish.
- Carefully ladle the steaming soup into serving bowls, crowning each portion with a generous sprinkle of Mexican cheese blend.
- Enhance the presentation and flavor with optional garnishes such as diced avocado, crispy tortilla strips, a dollop of sour cream, or freshly chopped cilantro.
Notes
- A hearty soup that transforms traditional enchilada flavors into a comforting one-pot meal.
- Packed with protein from chicken and beans, delivering robust southwestern-inspired tastes in every spoonful.
- Blending techniques create an ultra-smooth texture while preserving the vibrant vegetable and spice profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 70 mg